Beat eggs until thick, add sugar and beat again. Stir in a double
boiler until it thickens slightly. Pour into a bowl and beat until
creamy. Add flavoring and cream ; i tbsp. brandy or wine may be
added.
Baked Alaska
Turn i qt. brick Vanilla Ice Cream out on an oblong sponge cake.
Cover with a meringue made of 4 whites of eggs. Brown in a very
hot oven. Place the cake on a paper, on a board, before turning out
the ice cream.
Ice Cream Molds
Freeze the cream very hard. Pack solidly into the mold, cover
and wrap with several thicknesses of paper. Tie with strong cord
and pack.
MOUSSES
Coffee Mousse
Ingredients :
i pt. cream i c. black coffee
\ c. powdered sugar \ tsp. salt✪ Coffee Mousse
Method :
Whip the cream, add sugar and coffee, turn mixture into a mold,
pack in ice and salt, and let stand five hours.
DESSERTS 281
Chocolate Mousse
Substitute 4 oz. melted chocolate for coffee in Coffee Mousse.
Strawberry Mousse
Substitute 2 c. mashed strawberries for coffee.
Fruit Mousses
Mix 2 c. of any fruit pulp, with powdered sugar to sweeten, with
the whip from one pint cream. A small amount of lemon juice
brings out the flavor of other fruits.
Grape Juice Mousse
Substitute i c. grape juice for coffee in the above direction for
Coffee Mousse.
PARFAITS
Silver Parfait
Ingredients :
i c. sugar 3 egg whites
i c. water i pt. cream
flavoring✪ Silver Parfait
Method :
Boil sugar and water until it threads. Pour on to the beaten whites
of eggs, add whip from cream, flavoring, pack in ice and salt, and
let stand 4 hours.
Golden Parfait
Ingredients :
i c. sugar 6 egg yolks
^ c. water i pt. cream
282 LABORATORY MANUAL OF FOODS AND COOKERY
SCORE CARDS
Sherbets and Ices
Texture 20
Consistency (10)
Smoothness (10)
Color 5
Degree of freezing 10
Freedom from water crystals 5
Flavors 60
Retained flavor (15)
Imperceptibility of binder (35)
Delicacy (10)
100
Philadelphia Ice Cream
Texture 20
Color . 5
Flavor . 60
Degree of freezing 15
100
Custard Ice Cream
Texture 20
Consistency (5)
Smoothness (10)
Condition of solid ingredients (5)
Color 5
Flavor 60
Delicacy (30)
Imperceptibility of filler (30)
Degree of freezing 15
100
DESSERTS
283
FOOD VALUES
Vanilla Ice Cream
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MATERIAL
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Cream . . .
I C.
246.1
5-41
98.44
7.38
937
.125
•65
•93
.0009
Sugar .
3 tbsp.
38.4
38.4
153
.0056
Vanilla . . .
i| tsp.
3-3
.0023
Total, cooked
ijc.
270.4
5-41
98.44
45.78
1090
.1329
.65
•93
.0009
loo-Calorie
Portion . .
2 tbsp.
24.6
•49
8.95
4.16
IOO
.012
•059
.084
.0001
Milk Sherbet
Sugar . . .
6 tbsp.
78.6
78.6
314
.0112
Milk . . .
|c.
II5-7
3-82
4-63
5-79
80
.025
.19
.24
.0002
Cream . . .
*c.
ii3-7
2-5
45.48
3-41
433
.0625
•3
•43
.0004
Lemon juice .
3 tbsp.
39-9
3-9i
16
.0167
.012
.009
Total . . .
iU-
347-9
6.32
50.11
91.71
843
•1154
.502
.679
.0006
loo-Calorie
Portion . .
2 tbsp.
41.26
4.89
5-94
10.88
IOO
.0136
.06
.081
.0001
REFERENCES
Ice Cream
Page 111 · 2 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.
AI-modernized reading of the original text
Beat eggs until thick, add sugar and beat again. Stir in a double boiler until it thickens slightly. Pour into a bowl and beat until creamy. Add flavoring and cream ; i tbsp. brandy or wine may be added.
Baked Alaska
Turn i qt. brick Vanilla Ice Cream out on an oblong sponge cake. Cover with a meringue made of 4 whites of eggs. Brown in a very hot oven. Place the cake on a paper, on a board, before turning out the ice cream.
Ice Cream Molds
Freeze the cream very hard. Pack solidly into the mold, cover and wrap with several thicknesses of paper. Tie with strong cord and pack.
MOUSSES
Coffee Mousse
Ingredients :
i pt. cream i c. black coffee
\ c. powdered sugar \ tsp. salt
Method :
Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours.
Chocolate Mousse Substitute 4 oz. melted chocolate for coffee in Coffee Mousse.
Strawberry Mousse Substitute 2 c. mashed strawberries for coffee.
Fruit Mousses
Mix 2 c. of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits.
Grape Juice Mousse
Substitute i c. grape juice for coffee in the above direction for Coffee Mousse.
PARFAITS
Silver Parfait
Ingredients :
i c. sugar 3 egg whites
i c. water i pt. cream
flavoring
Method :
Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add whip from cream, flavoring, pack in ice and salt, and let stand 4 hours.
Method:
Golden Parfait
Ingredients :
i c. sugar 6 egg yolks
i c. water i pt. cream
Sherbets and Ices
Texture 20
Consistency (10)
Smoothness (10)
Color 5
Degree of freezing 10
Freedom from water crystals 5
Flavors 60
Retained flavor (15)
Imperceptibility of binder (35)
Delicacy (10)
Philadelphia Ice Cream
Texture 20
Color . 5
Flavor . 60
Degree of freezing 15
Custard Ice Cream
Texture 20
Consistency (5)
Smoothness (10)
Condition of solid ingredients (5)
Color 5
Flavor 60
Delicacy (30)
Imperceptibility of filler (30)
Degree of freezing 15
Vanilla Ice Cream
W
|
i§<5
en
Ba
§i
£ 01
W g
si
tn
<! c3
N
8 2
1 <f>
M ^
£'C 0^
H (A O
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!^ (N
g^l
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a «» g
o o5
W
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£°
or« mu
«
^a
<jJO
!— '"rt
S do
B"rt
M0
<J
CJ
CJ
$
^^
Cream . . .
I C.
246.1
5-41
98.44
7.38
.125
•65
•93
.0009
Sugar .
3 tbsp.
38.4
38.4
.0056
Vanilla . . .
i| tsp.
3-3
.0023
Total, cooked
ijc.
270.4
5-41
98.44
45.78
.1329
.65
•93
.0009
loo-Calorie
Portion . .
2 tbsp.
24.6
•49
8.95
4.16
IOO
.012
•059
.084
.0001
Milk Sherbet
Sugar . . .
6 tbsp.
78.6
78.6
.0112
Milk . . .
|c.
II5-7
3-82
4-63
5-79
.025
.19
.24
.0002
Cream . . .
*c.
ii3-7
2-5
45.48
3-41
.0625
•3
•43
.0004
Lemon juice .
3 tbsp.
39-9
3-9i
.0167
.012
.009
Total . . .
iU-
347-9
6.32
50.11
91.71
•1154
.502
.679
.0006
loo-Calorie
Portion . .
2 tbsp.
41.26
4.89
5-94
10.88
IOO
.0136
.06
.081
.0001
Ice Cream
Records on this page
Coffee MousseSilver Parfait