Apricot Water Ice

Ingredients

• 1 lb. ripe apricots
• 1 lb. loaf sugar
• 1 pint water
• 8 lumps of sugar
• A few drops bitter almond essence

Method

1. 1

   Boil the apricots in ^ pint of syrup, then rub them through a hair sieve into a basin.

2. 2

   Add a few drops of almond essence, the 8 lumps of sugar, and the rest of the syrup.

3. 3

   When cool, put it in a closed tin or mould and freeze it.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 73. The excerpt below is the record exactly as published.

APRICOT WATER ICE. 1 lb. ripe apricots. 1 lb. loaf sugar boiled in 1 Glace aux A bricots. A few drops bitter almond essence. 8 lumps of sugar rubbed on a lemon rind. pint water to a syrup. Boil the apricots in ^ pint of syrup, then rub them through a hair sieve into a basin. Add a few drops of almond essence, the 8 lumps of sugar, and the rest of the syrup. When cool, put it in a closed tin or mould and freeze it. K 2 132 DAINTY DINNERS AND DISHES. BANANA ICE. 6 ripe bananas. I 1 lemon. 1 pint sweetened cream. I 1 tablespoonful liqueur. Rub the bananas through a sieve, discarding all discoloured parts. Mix them with the sweetened cream, add the liqueur and lemon juice and freeze. Fill the half or whole banana skins with the ice; and serve. BROWN BREAD ICE. Creme Glacee au Pain Bis. 4 pint brown breadcrumbs. 1 tablespoonful noyau essence. b oz. castor sugar. \ pint milk. i pint cream. Bake the crumbs till crisp in the oven with 2 oz. of the sugar. Boil the milk and remainder of the sugar, pour it over the baked breadcrumbs. When a little cool, add the liqueur and stiffly whipped cream, and freeze as usual. BISCUIT ICE. Biscuit Glace. 3 stale sponge-cakes. 4 oz. ratafias. J,- pint cream. £ pint milk. 5 oz. castor sugar. 3 yolks and 2 whites of eggs. 1 liqueur glass of Cura^oa. Pound the ratafias and sponge-cakes and pass them through a hair sieve. Make a custard with the cream, milk, eggs and sugar, strain it and let it get cold. Then add the Cura^oa and freeze. When half frozen add the crumbs, mix well and finish freezing. CARAMEL ICE CREAM. Glace Caramel. 2 oz. granulated sugar. 1 pint cream. 4 pint of milk. 4 oz. castor sugar. 1 dessertspoonful vanilla essence. Put the castor sugar into a small frying-pan and stir it over the fire till it melts, turns brown, and boils. Watch it carefully, for if overcooked it becomes sugary. Turn the cooked sugar into the boiling milk, to which the granulated sugar has been added, stir it over the fire for a minute, and let it cool. When cold, add the cream whipped, with the vanilla essence. Mix thoroughly and freeze as usual. CREAM AND WATER ICES. 133 CHERRY WATER ICE. Stalk and stone the cherries, and pound the kernels in a mortar. Pass them through a sieve together with the fruit. Allow \ lb. castor sugar to each ^ pint of pulp, and add finally a little lemon juice. Freeze in the usual way. The flavour of the kernels should be rather pronounced, and if not strong enough a few drops of almond essence or kirsehwasser will improve it. CHOCOLATE CREAM ICE. Creme Glacee au Chocolat. 3 oz. chocolate. 3 egg yolks. 2 oz. castor sugar. 1 pint of cream. Ice and freezing salt. Dissolve the chocolate in a little wate'r over the fire, add the sugar and work it till very smooth with a wooden spoon. Peat the egg yolks, and pour the hot chocolate on as quickly as possible. Mix thoroughly by beating with a whisk. Strain through a hair sieve, add the whipped cream, and fraeze when cold. COCOA-NUT ICE. 3 egg yolks. 1 pint milk. 6 oz. castor sugar. 4 pint cream. 4^ oz. freshly grated cocoa-nut. Make a custard with the eggs, milk and sugar, and add the cocoa-nut. When it is cold, add the cream, well whipped. Freeze, and serve. COFFEE ICE CREAM. Creme Glacee au Cafe. $ pint strong coffee. j lb. sugar. | pint water. ^ pint thick cream. Boil the sugar and water together for 10 minutes, add the coffee. When cold, add the cream, well whipped. Mix and freeze. For iced coffee only half freeze the mixture. LEMON CREAM ICE. Creme Glacee aux Citrons. j pint thick cream. 3 lemons. G oz. sugar. 4 pint water. Boil the sugar, water and thinly peeled lemon rind together. Strain when cold, and add \ pint of lemon juice and the well whipped cream. Mix thoroughly and freeze, m DAINTY DINNERS AND DISHES. GINGER ICE. Creme Glacee au Gingembre. H pints rich custard. 2 tablespoonsful syrup of the 2 oz. preserved ginger. ginger. ^ pint cream. Cut the preserved ginger into small pieces and add it to the custard, with the syrup also. Whip the cream stiffly and add it lightly to the mixture. Stir it occasionally till it is quite cold, and set it to freeze. GOOSEBERRY FOOL ICE. 1 quart gooseberries. A little water. Loaf sugar. 3 eggs. Ice and freezing salt. Stalk and tail the gooseberries, and stew them in sufficient water to cover them, with sugar to sweeten them, till tender. Pass them through a fine sieve, and mix with the well beaten yolks of egg. Freeze, and serve. GREENGAGE WATER ICE. Glace aux Reine- Claude. 1 lb. loaf sugar. 1^ pints water. 18 ripe greengages. Proceed as for apricot Juice of 1 lemon and 1 orange. 1 dessertspoonful orange-flower water. water ice. ICE PUDDING. Creme Glacee aux Frui's. \ pint cream. 4 yolks of eggs. Castor sugar. | pint milk. Candied fruits. Vanilla. Make a custard with the yolks, milk and sugar to taste, being very careful not to let it boil, in case it curdles. Add vanilla, and when cool, stir in the cream, and the candied fruits cut small. Pour the mixture into a closed mould and stand it for 2 or 3 hours in a pail, packing it round with ice and freezing salt, CREAM AND WATER ICES. 135 LEMON WATER ICE. Gloce aux Citrous. 4 lemons. | 1 pint water

Cook this with the app: pantry check, scaling, and the assistant.