Boil one quart of milk with three-quarters of a pound of
sugar and a vanilla bean split in two. Have the yolks
of eight eggs mixed with one-half a gill of milk in a bowl.
Stir the boiling milk into the yolks of eggs, and then put
it all back into the saucepan and stir on the fire for a few
minutes until it thickens a little. Remove from the fire,
add one quart of raw cream✪ Vanilla Ice-Cream, strain through a sieve, and
when cooled freeze in the ordinary manner. Extract
of vanilla may be used in place of the vanilla bean, but
must be added only when it has cooled off.
BOSTON BROWN BREAD ICE-CREAM ^s
Cut one-half a pound of brown bread into thin slices, then
dry them in a warm place until crisp, and break up into
crumbs. Freeze one and one-half quarts of vanilla
ice-cream, and, when partly frozen - - just beginning to
thicken a little — add one-half of the brown bread crumbs
and two tablespoonfuls of curacoa✪ Boston Brown Bread Ice-Cream. Freeze until solid.
Fill the cream into a small brown bread mould and keep
it in salted ice for an hour. Dip the mould in warm water
and turn the cream out on a platter, and sprinkle the
other half of the crumbs over it.
PLOMBIERE WITH CHESTNUTS (MARRONS) &&
Take a small glass jar of marrons glaces in syrup, and
place the marrons or chestnuts in a sieve to drain. Break
half of them into pieces, and keep the other half whole.
Cut four macaroons into small pieces and make crumbs
of six dried ones. Beat up a pint of cream, sweeten it,
add a little vanilla flavour and two tablespoonfuls of
maraschino✪ Plombiere with Chestnuts. Take a three-pint ice-cream mould (half
101
i
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
GRAPEFRUIT SHERBET ^
Boil one quart of water with one and one-quarter pounds
of sugar, adding the peel of half an orange and half a
lemon. Strain, and let it get cold. Add the juice of four
grapefruits, two oranges, and half a gill of " Forbidden
Fruit " cordi✪ Grapefruit Sherbetal. Freeze in the ordinary manner and
serve in glasses or fancy cases.
102
LOUIS' EVERY WOMAN'S COOK BOOK
melon shape) and line it with vanilla ice-cream three-
quarters of an inch thick. Mix the whipped cream with
the pieces of macaroons and chestnuts and fill this into
the centre of the mould. Put a thin layer of vanilla
ice-cream on top of this filling, and then put the cover
on, closing the joining between the cover and the mould
with soft butter. Put the mould in salted ice, and let it
freeze for one and one-half hours. When ready to
serve, dip the mould quickly in warm water, turn the
plombiere out on a platter, and sprinkle the macaroon
crumbs all over it. Put small heaps of whipped cream
around the ice-cream and place a whole chestnut on top
of each heap.
This is an excellent dessert, even if a little compli-
cated. The outside is frozen hard and the filling still
remains soft, and is very palatable.
CAFE PARFAIT^
Page 53 · 4 recipe records on this page
Presented as published in 1910. 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
Boil one quart of milk with three-quarters of a pound of sugar and a vanilla bean split in two. Have the yolks of eight eggs mixed with one-half a gill of milk in a bowl. Stir the boiling milk into the yolks of eggs, and then put it all back into the saucepan and stir on the fire for a few minutes until it thickens a little. Remove from the fire, add one quart of raw cream, strain through a sieve, and when cooled freeze in the ordinary manner. Extract of vanilla may be used in place of the vanilla bean, but must be added only when it has cooled off.
BOSTON BROWN BREAD ICE-CREAM ^s
Cut one-half a pound of brown bread into thin slices, then dry them in a warm place until crisp, and break up into crumbs. Freeze one and one-half quarts of vanilla ice-cream, and, when partly frozen—just beginning to thicken a little — add one-half of the brown bread crumbs and two tablespoonfuls of curacoa. Freeze until solid. Fill the cream into a small brown bread mould and keep it in salted ice for an hour. Dip the mould in warm water and turn the cream out on a platter, and sprinkle the other half of the crumbs over it.
PLOMBIERE WITH CHESTNUTS (MARRONS) &&
Take a small glass jar of marrons glaces in syrup, and place the marrons or chestnuts in a sieve to drain. Break half of them into pieces, and keep the other half whole. Cut four macaroons into small pieces and make crumbs of six dried ones. Beat up a pint of cream, sweeten it, add a little vanilla flavour and two tablespoonfuls of maraschino. Take a three-pint ice-cream mould (half
When Served.
Guests.
Remarks.
GRAPEFRUIT SHERBET ^
Boil one quart of water with one and one-quarter pounds of sugar, adding the peel of half an orange and half a lemon. Strain, and let it get cold. Add the juice of four grapefruits, two oranges, and half a gill of " Forbidden Fruit " cordial. Freeze in the ordinary manner and serve in glasses or fancy cases.
melon shape) and line it with vanilla ice-cream threequarters of an inch thick. Mix the whipped cream with the pieces of macaroons and chestnuts and fill this into the centre of the mould. Put a thin layer of vanilla ice-cream on top of this filling, and then put the cover on, closing the joining between the cover and the mould with soft butter. Put the mould in salted ice, and let it freeze for one and one-half hours. When ready to serve, dip the mould quickly in warm water, turn the plombiere out on a platter, and sprinkle the macaroon crumbs all over it. Put small heaps of whipped cream around the ice-cream and place a whole chestnut on top of each heap.
This is an excellent dessert, even if a little complicated. The outside is frozen hard and the filling still remains soft, and is very palatable.
CAFE PARFAIT^
Records on this page
Vanilla Ice-CreamBoston Brown Bread Ice-CreamPlombiere with ChestnutsGrapefruit Sherbet