Batafia Cream

Ingredients

• 4 ounces of ratafia biscuits
• 2 spoonfuls of noyau
• the same quantity of sweet wine
• the strained juice of a lemon
• the strained juice of an orange
• half a pound of powdered sugar
• a quart of cream

Method

1. 1

   Take 4 ounces of ratafia biscuits; pour over them 2 spoonfuls of noyau, the same quantity of sweet wine, the strained juice of a lemon and an orange.

2. 2

   Sweeten with half a pound of powdered sugar, and beat the mixture with a quart of cream.

3. 3

   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.

BATAFIA CBEAM Take 4 ounces of ratafia biscuits; pour over them 2 spoonfuls of noyau, the same quantity of sweet wine, the strained juice of a lemon and an orange. Sweeten with half a pound of powdered sugar, and beat the mixture with a quart of cream. Freeze. TEA CBEAM Pour a quart of boiling milk over an ounce of tea -leaves and cover for five minutes. Strain in a bowl over a caramel made of 2 ounces of sugar. Beat the yolks of 8 eggs with half a pound of powdered sugar and a pinch of salt. Mix with the milk and place 96 COLD DISHES FOR HOT WEATHER the whole over the fire, stirring gently until it thickens. When cold, freeze. GINGEB CBEAH Take 4 ounces of preserved ginger cut into small slices, 2 spoonfuls of the ginger syrup, 4 yolks of eggs, and a quart of cream. Place over the fire till it thickens, but do not boil. Sweeten with half a pound of sugar; whisk until cold, and freeze. SPANISH CREAM Boil 2 quarts of milk with a pound of sugar, the grated rind of a lemon and of an orange. Withdraw from the fire, and when cold add to it half a wineglass of orange- flower water. Freeze. APPLE ICE Pare and core 18 juicy apples ; cut them into small pieces and cook in 3 pints of water with 2 slices of lemon -peel. When soft, pass the pulp through a hair sieve and sweeten with a pound of sugar; add the strained juice of a lemon. Set aside to cool, and freeze. ICE-CREAMS AND WATER-ICES 97 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 orange

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