1282. Cherry Water-ice. — Procure one pound of sound, solid, sour
cherries ; put them in a vessel, after picking off the stems nicely, with
half a pound of powdered sugar✪ Raspberry Water-ice, and squeeze in the juice of three fine
lemons. Mix well with the spatula for five minutes, then add a quart of
cold water, stirring the mixture for two minutes longer, and strain through
a fine sieve into the ice-cream freezer, pressing the cherries down with a
wooden spoon. Proceed to freeze, and serve exactly the same as for the
vanilla ice-cream (No. 1271).
1283. Pineapple Water-ice.— Cut a small-sized, ripe pineapple in
two ; put one half away for further use, paring and peeling the other
half neatly, then cut it into small pieces ; place them in a mortar, and
pound them thoroughly to a pulp; ten minutes will suffice for this. Add
half a pound of powdered sugar, and pound again for five minutes ; trans-
fer the whole into a vessel, squeeze in the juice of three sound lemons,
then pour in a quart of cold water, and mix well with the spatula for two
minutes. Strain through a fine sieve into the freezer, adding two egg
whites✪ Pineapple Water-ice, beaten to a stiff froth, then beat well for one minute more. Cover
with the lid, and finish it the same as the vanilla ice-cream (No. 1271).
1284. Peach Water-ice. — Procure eight medium -sized, fine, ripe
peaches ; wipe them neatly, cut in two, remove the stones, then mash
them in a vessel with half a pound of powdered sugar ; squeeze in the
juice of three fine lemons, mix well with the spatula for two minutes, and
pour in a quart of cold water✪ Peach Water-ice, mixing for two minutes more. Strain
through a fine sieve into the freezer, cover, and proceed to freeze the
cream as for vanilla ice-cream (No. 1271), serving it the same.
1285. Apricot Water-ice.— Have twelve good-sized, fine, sound apri-
cots; wipe them neatly, cut them in two, remove the stones, and put
them in a vessel with half a pound of powdered sugar, mashing them
thoroughly. Have two ounces of bitter almonds, peel, and pound with-
out drying 'them ; add one gill of cold water and one ounce of pow-
dered sug✪ Apricot Water-icear, pounding the whole together. Arrange a napkin over
the vessel containing the apricot preparation; pour over it the contents
of the mortar, pressing the juice through the napkin into the vessel, and
mix well together for two minutes with the spatula. Squeeze in the juice
of three sound lemons; add a pint and a half of cold water, mix again for
two minutes, then strain through a fine sieve into the freezer. Put on
the cover, and proceed to finish exactly the same as for the vanilla ice-
cream (No. 1271).
1286. Biscuits GlaceS. — Put six egg yolks in a copper basin, with two
ounces of powdered sugar, half a gill of maraschino, and a quarter of a
gill of Swiss kirsch. Then with a pastry-whip beat well together for two
minutes. Place the basin on a hot stove, and stir briskly with the whip
for five minutes. Remove it from the fire, and immediately put the
basin into a vessel containing ice-water, and stir continually for two min-
utes more. Add a pint and a half of whipped cream a la vanille✪ Biscuits Glaces (No. 1254),
and mix well with the rest for three minutes. Then cover the basin with
a napkin, and let repose for ten minutes. Have six paper cases, four
368 THE TABLE.
The table
1889Page 311 · 6 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
1282. Cherry Water-ice. — Procure one pound of sound, solid, sour cherries ; put them in a vessel, after picking off the stems nicely, with half a pound of powdered sugar, and squeeze in the juice of three fine lemons. Mix well with the spatula for five minutes, then add a quart of cold water, stirring the mixture for two minutes longer, and strain through a fine sieve into the ice-cream freezer, pressing the cherries down with a wooden spoon. Proceed to freeze, and serve exactly the same as for the vanilla ice-cream (No. 1271).
1283. Pineapple Water-ice.— Cut a small-sized, ripe pineapple in two ; put one half away for further use, paring and peeling the other half neatly, then cut it into small pieces ; place them in a mortar, and pound them thoroughly to a pulp; ten minutes will suffice for this. Add half a pound of powdered sugar, and pound again for five minutes ; transfer the whole into a vessel, squeeze in the juice of three sound lemons, then pour in a quart of cold water, and mix well with the spatula for two minutes. Strain through a fine sieve into the freezer, adding two egg whites, beaten to a stiff froth, then beat well for one minute more. Cover with the lid, and finish it the same as the vanilla ice-cream (No. 1271).
1284. Peach Water-ice. — Procure eight medium -sized, fine, ripe peaches ; wipe them neatly, cut in two, remove the stones, then mash them in a vessel with half a pound of powdered sugar ; squeeze in the juice of three fine lemons, mix well with the spatula for two minutes, and pour in a quart of cold water, mixing for two minutes more. Strain through a fine sieve into the freezer, cover, and proceed to freeze the cream as for vanilla ice-cream (No. 1271), serving it the same.
1285. Apricot Water-ice.— Have twelve good-sized, fine, sound apricots; wipe them neatly, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Have two ounces of bitter almonds, peel, and pound without drying 'them ; add one gill of cold water and one ounce of powdered sugar, pounding the whole together. Arrange a napkin over the vessel containing the apricot preparation; pour over it the contents of the mortar, pressing the juice through the napkin into the vessel, and mix well together for two minutes with the spatula. Squeeze in the juice of three sound lemons; add a pint and a half of cold water, mix again for two minutes, then strain through a fine sieve into the freezer. Put on the cover, and proceed to finish exactly the same as for the vanilla icecream (No. 1271).
1286. Biscuits GlaceS. — Put six egg yolks in a copper basin, with two ounces of powdered sugar, half a gill of maraschino, and a quarter of a gill of Swiss kirsch. Then with a pastry-whip beat well together for two minutes. Place the basin on a hot stove, and stir briskly with the whip for five minutes. Remove it from the fire, and immediately put the basin into a vessel containing ice-water, and stir continually for two minutes more. Add a pint and a half of whipped cream a la vanille (No. 1254), and mix well with the rest for three minutes. Then cover the basin with a napkin, and let repose for ten minutes. Have six paper cases, four
Records on this page
Raspberry Water-iceCherry Water-icePineapple Water-icePeach Water-iceApricot Water-iceBiscuits Glaces