Aurora Ice

Ingredients

• a half-pound of sweet almonds
• half an ounce of bitter almonds
• a quart of water
• a pound of sugar
• the yolks of 4 well-beaten eggs

Method

1. 1

   Beat in a mortar a half-pound of sweet and half an ounce of bitter almonds; mix the same with a quart of water and strain through a cloth.

2. 2

   Make a syrup of a pound of sugar and boil pretty high; mix with almond water and boil until clear.

3. 3

   Add the yolks of 4 well-beaten eggs, and stir gently until thoroughly mixed.

4. 4

   When cold, freeze.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

AURORA ICE Beat in a mortar a half-pound of sweet and half an ounce of bitter almonds ; mix the same with a quart of water and strain through a cloth. Make a syrup of a pound of sugar and boil pretty high; mix with almond water and boil until clear. Add the yolks of 4 well-beaten eggs, and stir gently until thoroughly mixed. When cold, freeze. CHERRY ICE Wash, pick, and stone two quarts of cher- ries ; bruise them well ; cover with a pound of powdered sugar and set aside for an hour. Then pour a quart of boiling water over them and strain through a cloth. Just before freezing add a glass of kirsch, if liquor is not objectionable, and a quarter of a pound of candied cherries cut in halves. MUSKMELON ICE Take the pulp of three good -sized melons and bruise well with a fork. Add to this a half-pound of sugar and set aside for half an hour. Then mix well with a quart of water 98 C50LD DISHES FOR HOT WEATHER and pass through a cloth. Before freezing take the pulp of another melon, cut into small squares, and add to the mixture, with a very little grated nutmeg. LEMON ICE Make a syrup of a pound of sugar and a pint of water; boil in it 2 or 3 slices of lemon- peel. Take from the fire and add the strained juice of 6 lemons, a quart of water, and an ounce of gum-arabic dissolved in water. Before freezing take out the lemon-peel and add the whites of 2 eggs beaten to a froth. ORANGE ICE Make a syrup of a pound of sugar and a pint of water. Add to this the strained juice of 12 oranges, a wineglass of orange- flower water, and fresh water to make 2 quarts in all. Take 2 oranges, peel and sep- arate in sections, from which take all skin and seeds, cut into small pieces, and add just before freezing. PEACH ICE Take a quart of ripe peaches, and pour ICECREAMS AND WATER-ICES 99 over them a quart of boiling water ; allow them to stand only long enough to loosen the skins. Throw off the water and rub off the skins ; cut into small pieces ; cover them with half a pound of powdered sugar, and set aside in a cool place for half an hour. Pass through a hair sieve, adding a quart of water. If not sweet enough, add more sugar; if too sweet, a little lemon-juice. PINEAPPLE ICE Grate 1 good-sized pineapple or 2 small ones; add to the grated pine 3 pints of water, half a pound of sugar, and if the pine is very sweet the strained juice of 1 or 2 lemons. Strain through a cloth, and freeze. STRAWBERRY ICE Pick 3 pints of ripe berries ; crush them with a silver fork, and cover with a pound of powdered sugar. Set aside in a cool place for half an hour, then add to the fruit 3 pints of water. Pass through a fine hair sieve or cloth, and just before freezing add a pint of picked berries. 100 COLD DISHES FOR HOT WEATHER WATERMELON ICE Take the meat of a large ripe melon and mash it with a fork. Add to it a pint of water, a half-pound of sugar, the strained juice of a lemon, and half a teaspoonful of powdered cinnamon. Pass through a cloth, and freeze. If not sweet enough, add more sugar. Cafies and fifscuits ALMOND CAKE Beat to a cream half a pound of butter; add half a pound of powdered sugar, half a pound of currants, 4 well-beaten Qggs, and sift in 4 ounces of powdered rice and 6 ounces of flour; butter a tin and fill with alternate layers of the paste and of the fol- lowing icing : Pound to a paste one-quarter ounce of bitter and half a pound of sweet almonds

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