Beat up two quarts of double cream, three-fourths of a pound
of fine sugar, one teaspoonful of vanilla, strain through a fine sieve
into freezer, add the whites of two eggs✪ Philadelphia Ice Cream and freeze. In place of
whites of eggs, one tablespoonful of desiccated egg white can be used
to advantage.
American Jee Cream.
Beat one pint egg yolks with one quart of milk or cream;
cook two quarts of milk with one and a quarter pounds of sugar, add
the solution and two tablespoonfuls of vanilla or lemon, strain and
add two whole raw eggs✪ American Ice Cream. This is an inexpensive cream.
Custard Cream.
One gallon of milk, one and one-half pint eggs or yolks, two
pounds of sugar, two tablespoonfuls of corn starch✪ Custard Cream. Set on a mod-
erate fire; stir until near boiling, but do not let it boil up. If desired,
about two quarts of sweet cream may be added with ten ounces of
powdered sugar. Flavor to taste.
Lemon or Orange lee Cream.
To any of the above mixtures add one ounce of either lemon or
orange extract to a gallon.
Ttaspberry Frnit Cream.
Two quarts of double cream, one quart of ripe berries, one
lemon peel and juice, and one and a quarter pounds of fine sugar✪ Raspberry Fruit Cream;
stir up; press through a fine sieve and freeze slowly.
Peaches, strawberries and all other fruits may be used the same
as above.
Pineapple Cream.
Make same as above, only grate into it one large, peeled pineapple,.
well ripened.
— 31 —
Chooolute /ce Cream.
Dissolve six ounces of chocolate with one-half pound of powdered
sugar and three-fourths of a pint of water✪ Chocolate Ice Cream on a slow fire. Stir until
all is smooth and getting thick, then add slowly any of the above
mixtures.
If it is desired to make chocolate cream from vanilla already
frozen, dissolve chocolate as above, then cool a little, and add by
small spoonfuls some of the frozen cream until all is smooth and
thoroughly cold; then add sufficient of the frozen cream, set in well
packed freezer; stir a few minutes and set away.
Chocolate Essence
TO KEEP ON HAND.
Dissolve two pounds of chocolate in a hot water bath; cook five
pounds of sugar and one-half pound of glucose with one quart of water
to a syrup, then pour it slowly into the chocolate, stirring well; add
some powdered sugar if you want to make it sweeter. Set away in a
cool place.
Coffee Crt'.im.
Mix two quarts of .double cream and three-fourths of a pound of
powdered sugar. Cook one quart of milk, add one-fourth of a pound
of mixed Java and Mocha coffee, ground, and let -it simmer about
fifteen minutes; add two handfuls of sugar and let it stand some time;
strain into the cream; add three eggs and freeze.
Hokey- Pokey.
Dissolve two ounces of cornstarch in one gallon of milk; add one
and three-fourth pounds of sugar; boil until it starts to thicken; take
from the fire and add two ounces of vanilla, one can condensed milk,
whites of three eggs✪ Hokey-Pokey, and strain.
Caramel Cream.
To one gallon of Philadelphia or Vienna cream add four ounce*
of burnt sugar (caramel) and one ounce of vanilla✪ Caramel Cream.
— 32 —
Bisque Tec Cream.
For each gallon of Philadelphia cream allow, before serving, one
glassful of strong wine and a half pound of roasted, crushed macaroons.
C roquant or "Nougat Ice Crc«»n.
Page 15 · 9 recipe records on this page
Presented as published in 1895. 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 up two quarts of double cream, three-fourths of a pound of fine sugar, one teaspoonful of vanilla, strain through a fine sieve into freezer, add the whites of two eggs and freeze. In place of whites of eggs, one tablespoonful of desiccated egg white can be used to advantage.
American Ice Cream.
Beat one pint egg yolks with one quart of milk or cream; cook two quarts of milk with one and a quarter pounds of sugar, add the solution and two tablespoonfuls of vanilla or lemon, strain and add two whole raw eggs. This is an inexpensive cream.
Custard Cream.
One gallon of milk, one and one-half pint eggs or yolks, two pounds of sugar, two tablespoonfuls of corn starch. Set on a moderate fire; stir until near boiling, but do not let it boil up. If desired, about two quarts of sweet cream may be added with ten ounces of powdered sugar. Flavor to taste.
Lemon or Orange lee Cream.
To any of the above mixtures add one ounce of either lemon or orange extract to a gallon.
Raspberry Fruit Cream.
Two quarts of double cream, one quart of ripe berries, one lemon peel and juice, and one and a quarter pounds of fine sugar; stir up; press through a fine sieve and freeze slowly.
Peaches, strawberries and all other fruits may be used the same as above.
Pineapple Cream.
Make same as above, only grate into it one large, peeled pineapple,.
well ripened.
— 31 — Chocolate Ice Cream.
Dissolve six ounces of chocolate with one-half pound of powdered sugar and three-fourths of a pint of water on a slow fire. Stir until all is smooth and getting thick, then add slowly any of the above mixtures.
If it is desired to make chocolate cream from vanilla already frozen, dissolve chocolate as above, then cool a little, and add by small spoonfuls some of the frozen cream until all is smooth and thoroughly cold; then add sufficient of the frozen cream, set in well packed freezer; stir a few minutes and set away.
Chocolate Essence
TO KEEP ON HAND.
Dissolve two pounds of chocolate in a hot water bath; cook five pounds of sugar and one-half pound of glucose with one quart of water to a syrup, then pour it slowly into the chocolate, stirring well; add some powdered sugar if you want to make it sweeter. Set away in a cool place.
Coffee Cream.
Mix two quarts of .double cream and three-fourths of a pound of powdered sugar. Cook one quart of milk, add one-fourth of a pound of mixed Java and Mocha coffee, ground, and let -it simmer about fifteen minutes; add two handfuls of sugar and let it stand some time; strain into the cream; add three eggs and freeze.
Hokey- Pokey.
Dissolve two ounces of cornstarch in one gallon of milk; add one and three-fourth pounds of sugar; boil until it starts to thicken; take from the fire and add two ounces of vanilla, one can condensed milk, whites of three eggs, and strain.
Caramel Cream.
To one gallon of Philadelphia or Vienna cream add four ounces of burnt sugar (caramel) and one ounce of vanilla.
— 32 — Bisque Ice Cream.
For each gallon of Philadelphia cream allow, before serving, one glassful of strong wine and a half pound of roasted, crushed macaroons.
Croquant or "Nougat Ice Cream.
Records on this page
Ice CreamCoffee CreamPhiladelphia Ice CreamAmerican Ice CreamCustard CreamRaspberry Fruit CreamChocolate Ice CreamHokey-PokeyCaramel Cream