FoodNet

A laboratory manual of foods and cookery

1916

Page 110 · 5 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Melt chocolate over hot water, add hot water and boil 5 minutes. Add salt and cool. Add cream and vanilla. Coffee Ice Cream Ingredients : | c. coffee § c. boiling water Method : Make boiled coffee, add to recipe of plain frozen custard. Omit vanilla. SHERBETS Milk Sherbet Ingredients : i qt. milk or cream 2 c. sugar \ c. lemon juice rind i lemon DESSERTS 277 Method : Let lemon juice and sugar stand i hour. Add milk. Orange Sherbet Ingredients : i qt. milk or cream i| c. sugar 3 tbsp. lemon juice i c. orange juice Pineapple Sherbet Ingredients : i qt. milk or cream if c. sugar 5 tbsp. lemon juice f c. orange juice i pineapple, grated Combination Sherbet Ingredients : 4 c. water pulp of 2 oranges 2 c. sugar pulp of 2 lemons pulp of 2 bananas ICES Lemon Ice Ingredients : 4 c. water 2 c. sugar f c. lemon juice Method : Make a sirup by boiling sugar and water 5 minutes, add lemon juice, cool, strain, and freeze. Orange Ice Ingredients : 4 c. water grated rind of 2 oranges 2 c. sugar 2 c. orange juice I c. lemon juice 278 LABORATORY MANUAL OF FOODS AND COOKERY Frozen Grape Juice Follow recipe for orange ice, using 2 c. grape juice instead of orange. Frozen Apricots or Peaches Ingredients : i qt. can fruit i^ c. sugar water Method : Drain fruit and cut in small pieces. To the sirup, add enough water to make 4 cups, and cook with sugar 5 minutes ; strain, add fruit, cool, and freeze. Ingredients : 4 c. water 2 c. water Ingredients : 4 c. water if c. sugar Ingredients : 4 c. water i c. sugar Ingredients : 4 c. water Ingredients : 4 c. water if c. sugar Pineapple Ice juice 2 lemons juice 2 oranges pineapples, grated Strawberry Ice 2 c. strawberry juice 2 tbsp. lemon juice Raspberry Ice 2 c. raspberry juice juice | lemon Currant Ice 2 c. currant juice if c. sugar Currant and Raspberry f c. raspberry juice if c. currant juice DESSERTS 279 Mint Ice Ingredients : 4 c. water juice 2 lemons 2 c. sugar leaves of 12 stalks of mint Ginger Ice Ingredients : 4 c. water | Ib. Canton ginger cut in i c. sugar pieces 1 c. lemon juice f c. orange juice PUDDINGS Frozen Pudding Ingredients : 2 c. milk £ tsp. salt 2 eggs i qt. cream 6 tbsp. flour 2 tbsp. rum i c. sugar 4 tbsp. madeira i tsp. vanilla i tbsp. brandy i c. maraschino cherries Method : Cook flour and milk 20 minutes in a double boiler, stirring until it thickens. Pour over the eggs and sugar. Return to double boiler and cook a little longer, stirring constantly. Strain, cool, and add remaining ingredients. Nesselrode Pudding Ingredients : i c. sugar i c. almonds shelled i c. chestnuts i c. cream i c. boiling water i c. canned pineapple | Ib. candied fruit yolks 3 eggs ^ tbsp. vanilla 2 tbsp. sherry✪ Nesselrode Pudding Method : Shell chestnuts, remove from skin, boil until soft and press through a colander. Blanch, dry, and pound almonds. Add fruit cut in 280 LABORATORY MANUAL OF FOODS AND COOKERY small pieces. Boil sugar and water 15 minutes, and pour over the well-beaten yolks. Cook in a double boiler until egg thickens. Cool, beating constantly. Add other ingredients. After freezing let ripen 4-5 hours. Sauce for Nesselrode Pudding Ingredients : 3 egg yolks i| c. whipped cream 3 tbsp. powdered sugar | tsp. vanilla✪ Sauce for Nesselrode Pudding Method :