Half a box of best gelatine, cover with cold water fifteen minutes, one quart of milk,
four eggs, one cup of sugar✪ Russian Cream; beat yolks and sugar together, stir in the gelatine and pour
into the milk when boiling; let it cook a little more than custard; let it cool a little and
stir in the whites of the eggs beaten to a stiff froth and pour into moulds, rinsed in cold
water, and place them on the ice. When ready to serve, loosen the edge, lay a small
platter over the mould, and turn it upside down; shake the mould if the cream does not
come out easily, but be careful to keep it in the centre of the platter.
B. TAPIOCA CREAM.
Four tablespoons tapioca soaked over night in one gill of cold water, boil one quart of
milk, add the tapioca, let it boil, add the yolks of three eggs beaten well with half pint of
crushed sugar✪ Tapioca Cream, boil and stir until like thick custard, flavor and turn into a dish; when
cold, cover with the whites of the eggs beaten to a stiff froth with four tablespoons of
sugar; brown lightly. To be eaten cold.
ICES.
PREPARATION SUITABLE FOR ALL ICE CREAMS.
This foundation is suitable for all kinds of ice cream. Having heated a generous pint of milk to the boil-
point, stir into it a cup of sugar, a scant cup of flour and two eggs, all beaten together ; and the mixture
allowed to cook twenty minutes longer, stirring it frequently. Strain the mixture into the freezer
DIRECTIONS FOR PACKING ICE CREAM.
The ice should be broken the size of a walnut. After the can containing the cream has been
properly adjusted in the freezer, a layer of ice five inches deep should be packed around it.
A liberal sprinkling of rock salt should be added next. Continue with alternate layers of ice and salt
until the tub is full ; the packing being pounded with a paddle. The crank of the freezer being turned a
few times, causes the ice to settle somewhat, and more should be added. For if the packing be solid
at first there need be no repacking. Especial stress is laid on the fact that the water must not be drawn
off. It fills all the crevices and gives the can a complete cold envelope. For a gallon freezer about ten
quarts of ice and three pints of salt are required. With more salt it will take less time to freeze, but the
cream will not be so smooth. At first the crank should not be turned very fast, but the speed should be
increased as the work becomes harder. When the cream is frozen — as indicated by the extreme difficulty
with which the crank is turned — wipe the salt and ice from the cover of the can and remove the cover without
displacing the can itself. Remove the beater and scrape the ice cream from it. With a large spoon work up
and down in the can until the cream is light, and the space left vacant by the removal of the beater is filled.
Replace the cover of the can, put a cork in the hole from which the handle of the beater was taken. Set the
freezer in a cool place. When the cream is to be served, place the can for a few seconds in a pan of warm
water so that the heat causes the cream to slip out easily upon a dish. If the cream is to be moulded, it should
be removed from the can when the beater is taken out ; and when it is put into the mould it should be worked
up and down with a spoon, so that it shall be lightened, and worked into every part of the mould as well.
Page 148 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Half a box of best gelatine, cover with cold water fifteen minutes, one quart of milk, four eggs, one cup of sugar; beat yolks and sugar together, stir in the gelatine and pour into the milk when boiling; let it cook a little more than custard; let it cool a little and stir in the whites of the eggs beaten to a stiff froth and pour into moulds, rinsed in cold water, and place them on the ice. When ready to serve, loosen the edge, lay a small platter over the mould, and turn it upside down; shake the mould if the cream does not come out easily, but be careful to keep it in the centre of the platter.
B. TAPIOCA CREAM.
Four tablespoons tapioca soaked over night in one gill of cold water, boil one quart of milk, add the tapioca, let it boil, add the yolks of three eggs beaten well with half pint of crushed sugar, boil and stir until like thick custard, flavor and turn into a dish; when cold, cover with the whites of the eggs beaten to a stiff froth with four tablespoons of sugar; brown lightly. To be eaten cold.
ICES.
PREPARATION SUITABLE FOR ALL ICE CREAMS.
This foundation is suitable for all kinds of ice cream. Having heated a generous pint of milk to the boilpoint, stir into it a cup of sugar, a scant cup of flour and two eggs, all beaten together ; and the mixture allowed to cook twenty minutes longer, stirring it frequently. Strain the mixture into the freezer
DIRECTIONS FOR PACKING ICE CREAM.
The ice should be broken the size of a walnut. After the can containing the cream has been properly adjusted in the freezer, a layer of ice five inches deep should be packed around it. A liberal sprinkling of rock salt should be added next. Continue with alternate layers of ice and salt until the tub is full ; the packing being pounded with a paddle. The crank of the freezer being turned a few times, causes the ice to settle somewhat, and more should be added. For if the packing be solid at first there need be no repacking. Especial stress is laid on the fact that the water must not be drawn off. It fills all the crevices and gives the can a complete cold envelope. For a gallon freezer about ten quarts of ice and three pints of salt are required. With more salt it will take less time to freeze, but the cream will not be so smooth. At first the crank should not be turned very fast, but the speed should be increased as the work becomes harder. When the cream is frozen — as indicated by the extreme difficulty with which the crank is turned — wipe the salt and ice from the cover of the can and remove the cover without displacing the can itself. Remove the beater and scrape the ice cream from it. With a large spoon work up and down in the can until the cream is light, and the space left vacant by the removal of the beater is filled. Replace the cover of the can, put a cork in the hole from which the handle of the beater was taken. Set the freezer in a cool place. When the cream is to be served, place the can for a few seconds in a pan of warm water so that the heat causes the cream to slip out easily upon a dish. If the cream is to be moulded, it should be removed from the can when the beater is taken out ; and when it is put into the mould it should be worked up and down with a spoon, so that it shall be lightened, and worked into every part of the mould as well.
Records on this page
Russian CreamTapioca Cream