To one quart of pure cream put one quart
of buttermilk, one pound of loaf sugar, the
juice of two lemons, of medium size, with
the oil from the rind of three or four of
them✪ Lemon Cream. This cream may be made with the oil
of lemon, but it is not so good as when
made with the fresh lemon. Put the cream
in the freezer on the ice before putting in
the lemon. To obtain the oil from the rind,
rub the sugar on the rind.
999
ORANGE ICE.
To two quarts of pure juice put one pound
and six ounces of loaf sugar. To make
orange ice cream, to two quarts of pure
cream put twelve ounces of sugar and sea-
son it to the taste with extract of orange.
The proper proportions for freezing is one
pound of fine salt to two pounds of pounded
ice✪ Orange Ice.
JANE HAMILTON'S RECIPES
PEACH.
To two quarts of good cream put one
pound and a half of loaf sugar and one
quart of peaches✪ Peach Ice Cream (the soft peach) mashed
to a pulp. The peaches must be perfectly
ripe; take out the stringy substance that
is next to the stone and mash them to a
soft pulp. They are much nicer when
passed through a colander if you have one
of silver; a tin one will give them a taste.
The ice cream is very good with only one
quart of pure cream and one quart of milk.
999
SHERBET.
To one pint of water put one pound of
loaf sugar, the juice of six lemons, and the
whites of one dozen eggs✪ Sherbet beaten to a froth.
Mix the sugar with the lemon juice and
water as soon as the eggs are beaten, and
stir them in and freeze immediately. The
lemons must be large and well flavored.
999
(170)
JANE HAMILTON'S RECIPES
STRAWBERRY.
To two quarts of pure, rich, sweet cream,
put seven-eighths of a quart of pure straw-
berry juice, and one quart of pounded loaf
sugar✪ Strawberry Ice Cream; the cream should be at the freezing
point when the juice is put in. Mix the
sugar and cream well together; pour in the
flavoring ; set the freezer in the ice and salt
and, when it is cold, stir in the juice. This
cream and all the other creams, except peach
and cocoanut, should be whipped with a
whip just before freezing, unless a patent
freezer is used — they always have dashers
in them. Very good strawberry cream can
be made by putting three-quarters of a quart
of rnashed strawberries to one quart of
cream and one quart of milk.
The ice for freezing should be broken into
small pieces and mixed with about half its
weight of salt. Cover the vessel which con-
tains the freezer with a woolen cloth unless
it has a wooden cover. Shake the freezer
constantly, unless you have a freezer with
a dasher inside, in which case you turn that
JANE HAMILTON'S RECIPES
constantly until the cream is frozen too hard
to move it easily. Always freeze in a pantry
or a cool room in the basement. One quart
of sugar weighs one pound and four ounces.
SYLLABUB.
To one pint of rich cream add half a pint
of Madeira wine ; sweeten to your taste with
loaf sugar✪ Syllabub. Whip with a whip and churn
in a cool room; or put the cream on the ice
if the weather is warm. If you want the
syllabub dry put it in a sieve to drip as fast
as you whip it up.
VANILLA.
To two quarts of pure cream put twelve
ounces of loaf sugar. The seasoning of
vanilla depends upon the strength of the
extract; generally it takes two teaspoon-
fuls of the extract to flavor one quart of
cream. If a good bean is cut up and macer-
ated in six tablespoonfuls of brandy it takes
(172)
Page 38 · 9 recipe records on this page
Presented as published in 1909. 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
To one quart of pure cream put one quart of buttermilk, one pound of loaf sugar, the juice of two lemons, of medium size, with the oil from the rind of three or four of them. This cream may be made with the oil of lemon, but it is not so good as when made with the fresh lemon. Put the cream in the freezer on the ice before putting in the lemon. To obtain the oil from the rind, rub the sugar on the rind.
ORANGE ICE.
To two quarts of pure juice put one pound and six ounces of loaf sugar. To make orange ice cream, to two quarts of pure cream put twelve ounces of sugar and season it to the taste with extract of orange. The proper proportions for freezing is one pound of fine salt to two pounds of pounded ice.
PEACH.
To two quarts of good cream put one pound and a half of loaf sugar and one quart of peaches (the soft peach) mashed to a pulp. The peaches must be perfectly ripe; take out the stringy substance that is next to the stone and mash them to a soft pulp. They are much nicer when passed through a colander if you have one of silver; a tin one will give them a taste. The ice cream is very good with only one quart of pure cream and one quart of milk.
SHERBET.
To one pint of water put one pound of loaf sugar, the juice of six lemons, and the whites of one dozen eggs beaten to a froth. Mix the sugar with the lemon juice and water as soon as the eggs are beaten, and stir them in and freeze immediately. The lemons must be large and well flavored.
(170)
STRAWBERRY.
To two quarts of pure, rich, sweet cream, put seven-eighths of a quart of pure strawberry juice, and one quart of pounded loaf sugar; the cream should be at the freezing point when the juice is put in. Mix the sugar and cream well together; pour in the flavoring ; set the freezer in the ice and salt and, when it is cold, stir in the juice. This cream and all the other creams, except peach and cocoanut, should be whipped with a whip just before freezing, unless a patent freezer is used — they always have dashers in them. Very good strawberry cream can be made by putting three-quarters of a quart of rnashed strawberries to one quart of cream and one quart of milk.
The ice for freezing should be broken into small pieces and mixed with about half its weight of salt. Cover the vessel which contains the freezer with a woolen cloth unless it has a wooden cover. Shake the freezer constantly, unless you have a freezer with a dasher inside, in which case you turn that
constantly until the cream is frozen too hard to move it easily. Always freeze in a pantry or a cool room in the basement. One quart of sugar weighs one pound and four ounces.
SYLLABUB.
To one pint of rich cream add half a pint of Madeira wine ; sweeten to your taste with loaf sugar. Whip with a whip and churn in a cool room; or put the cream on the ice if the weather is warm. If you want the syllabub dry put it in a sieve to drip as fast as you whip it up.
VANILLA.
To two quarts of pure cream put twelve ounces of loaf sugar. The seasoning of vanilla depends upon the strength of the extract; generally it takes two teaspoonfuls of the extract to flavor one quart of cream. If a good bean is cut up and macerated in six tablespoonfuls of brandy it takes
(172)
Records on this page
Blanc MangeLemon CreamOrange IceWine Ice CreamVanilla Ice CreamPeach Ice CreamSherbetStrawberry Ice CreamSyllabub