thirty minutes. Add three drops of orange-flower water and five drops
of spinach-green, mix the whole well for two minutes, then strain through
a fine sieve into the freezer, and proceed to freeze and serve exactly the
same as for vanilla ice-cream (No. 1271).
1276. Peach Ice-cream. — Put in a vessel half a pound of powdered
sugar with six egg yolks, then mix well with the spatula for ten minutes ;
add a pint of boiling milk, stir for two minutes longer, and pour the whole
into a copper basin. Place it on a hot stove, and heat it thoroughly, stir-
ring continually, but not letting it boil ; remove, lay it on the table, and
mix in immediately one pint of sweet cream; then leave it to cool for
thirty minutes. Have six ripe, fine, sound peaches, wipe them nicely>
cut them in two, remove the stones, then mash them into the cream, mix-
ing thoroughly for three minutes ; strain through a fine sieve into a
freezer, pressing the peaches through with a wooden spoon, then proceed
to freeze, and serve precisely the same as for the vanilla ice-cream (No.
1271).
1277. Banana Ice-cream. — Prepare and proceed exactly the same as
for the peach ice-cream (No. 1276), using four peeled, sound, and ripe
bananas instead of the peaches, and finishing exactly the same as for the
other.
1278. Lemon Ice-cream. — Put half a pound of powdered sugar into
a basin ; grate in the rind of two fine lemons, add four egg whites, and
mix well with a wire whip for two minutes, then add a pint of cold milk,
stirring again for one minute. Place the basin on the hot stove, stir
briskly with the whip, and take it off when coming to a boil, lay it on the
table, and pour in a pint of sweet cream✪ Pistache Ice-cream, mixing well for two minutes.
Let it get cool during half an hour, then strain through a fine sieve into a
freezer, and finish precisely the same as for vanilla ice-cream (No. 1271).
1279. Lemon Water-ice. — Put in a vessel half a pound of powdered
sugar, with one quart of cold water ; grate in the rind of a large lemon,
or of two small ones, squeezing in the juice of three good-sized ones✪ Lemon Water-ice, or
of four if small, and with the spatula beat well together for five minutes.
Have a syrup-weigher, place it in the centre of the preparation, and if it
be twenty-one degrees it is correct, if not, add a little more powdered
sugar ; remove the weigher, mix a little more, and then strain through a
sieve into the freezer, putting on the cover, and proceed to freeze it pre-
cisely the same as for vanilla ice-cream (No. 1271), serving it the same.
1280. Orange Water-ice. — Put into a vessel one quart of cold water,
half a pound of powdered sugar, and grate in the rind of two fine, ripe,
medium-sized, red oranges, adding their juice besides, the juice of three
medium-sized, sound lemons✪ Orange Water-ice, then finish the same as for lemon water-ice
(No. 1279).
1281. Raspberry Water-ice. — Place in a vessel half a pound of pow-
dered sugar, squeeze in the juice of three sound lemons, add a pint of
nicely picked and cleaned raspberries, then with the spatula beat briskly
for five minutes ; add a quart of cold water, mixing again for one minute,
and proceed to finish and serve the same as for lemon water-ice (No. 1279).
DESSERTS. 367 ✪ Raspberry Water-ice
The table
1889Page 310 · 7 recipe records on this page
Presented as published in 1889. 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
thirty minutes. Add three drops of orange-flower water and five drops of spinach-green, mix the whole well for two minutes, then strain through a fine sieve into the freezer, and proceed to freeze and serve exactly the same as for vanilla ice-cream (No. 1271).
1276. Peach Ice-cream. — Put in a vessel half a pound of powdered sugar with six egg yolks, then mix well with the spatula for ten minutes ; add a pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin. Place it on a hot stove, and heat it thoroughly, stirring continually, but not letting it boil ; remove, lay it on the table, and mix in immediately one pint of sweet cream; then leave it to cool for thirty minutes. Have six ripe, fine, sound peaches, wipe them nicely, cut them in two, remove the stones, then mash them into the cream, mixing thoroughly for three minutes ; strain through a fine sieve into a freezer, pressing the peaches through with a wooden spoon, then proceed to freeze, and serve precisely the same as for the vanilla ice-cream (No. 1271).
1277. Banana Ice-cream. — Prepare and proceed exactly the same as for the peach ice-cream (No. 1276), using four peeled, sound, and ripe bananas instead of the peaches, and finishing exactly the same as for the other.
1278. Lemon Ice-cream. — Put half a pound of powdered sugar into a basin ; grate in the rind of two fine lemons, add four egg whites, and mix well with a wire whip for two minutes, then add a pint of cold milk, stirring again for one minute. Place the basin on the hot stove, stir briskly with the whip, and take it off when coming to a boil, lay it on the table, and pour in a pint of sweet cream, mixing well for two minutes. Let it get cool during half an hour, then strain through a fine sieve into a freezer, and finish precisely the same as for vanilla ice-cream (No. 1271).
1279. Lemon Water-ice. — Put in a vessel half a pound of powdered sugar, with one quart of cold water ; grate in the rind of a large lemon, or of two small ones, squeezing in the juice of three good-sized ones, or of four if small, and with the spatula beat well together for five minutes. Have a syrup-weigher, place it in the centre of the preparation, and if it be twenty-one degrees it is correct, if not, add a little more powdered sugar ; remove the weigher, mix a little more, and then strain through a sieve into the freezer, putting on the cover, and proceed to freeze it precisely the same as for vanilla ice-cream (No. 1271), serving it the same.
1280. Orange Water-ice. — Put into a vessel one quart of cold water, half a pound of powdered sugar, and grate in the rind of two fine, ripe, medium-sized, red oranges, adding their juice besides, the juice of three medium-sized, sound lemons, then finish the same as for lemon water-ice (No. 1279).
1281. Raspberry Water-ice. — Place in a vessel half a pound of powdered sugar, squeeze in the juice of three sound lemons, add a pint of nicely picked and cleaned raspberries, then with the spatula beat briskly for five minutes ; add a quart of cold water, mixing again for one minute, and proceed to finish and serve the same as for lemon water-ice (No. 1279).
Records on this page
Pistache Ice-creamPeach Ice-creamBanana Ice-creamLemon Ice-creamLemon Water-iceOrange Water-iceRaspberry Water-ice