Burnt Walnut Bisque

Ingredients

• 2 cups scalded milk
• 1 cup Nut Brittle made with walnuts (p. 29)
• 3 egg yolks
• 1½ cup sugar
• 34 tablespoon vanilla
• Few grains salt
• 1 cup heavy cream

Method

1. 1

   Make custard of milk, eggs, sugar, and salt.

2. 2

   Add brittle, cool, then add cream beaten until stiff, and vanilla.

3. 3

   Freeze and mold.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.

BURNT WALNUT BISQUE 2 cups scalded milk 1 cup Nut Brittle made with 3 egg yolks walnuts (p. 29) 1% cup sugar 1 cup heavy cream 34 tablespoon vanilla Few grains salt Make custard of milk, eggs, sugar, and salt. Add brittle, cool, then add cream beaten until stiff, and vanilla. Freeze* and mold. ORANGE ICE CREAM 1 cup heavy cream 2 cups orange juice 1 cup thin cream Sugar Add cream slowly to orange juice, sweeten to taste, and freeze.* Serve with canned strawberries or fresh fruit mashed and sweet- ened. FROZEN ORANGE SOUFFLE 11% cups orange juice 1% tablespoons granulated gelatine 11% cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 1 pint cream « 5 egg yolks Mix fruit juice, sugar, and egg yolks. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze * to a mush, add whipped cream, and continue freezing. Garnish, if desired, with candied orange peel and chopped pistachio nuts. ORANGE DELICIOUS 2 cups sugar 1 cup thin cream 1 cup water 2 egg yolks 2 cups orange juice 1 cup heavy cream V4 cup shredded, candied orange peel Boil sugar and water 5 minutes, then add orange juice. Scald cream, add egg yolks, and cook over hot water, stirring constantly, until mixture thickens. Cool, add to first mixture, with heavy cream beaten stiff. Freeze.* When nearly frozen, add orange peel. * General Directions for Freezing, p. 576. FROZEN DESSERTS 589 APRICOT AND ORANGE ICE CREAM 1 can apricots (No. 2) 14 cup lemon juice 1% cups orange juice Few grains salt Sugar (about 1 cup) 1 quart cream Drain apricots and force through purée strainer. To sirup add fruit juices and salt, and sweeten to taste; then add apricot purée and cream. Freeze.* APRICOT, PEACH, OR PINEAPPLE ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff Y% teaspoon salt 1 cup crushed pineapple or Sugar Fresh or canned apricot or Lemon juice, 1 teaspoon or more Peach pulp and juice Combine cream, salt, and egg whites, if used. Freeze to mush.* Add fruit pulp and juice, sugar and lemon juice to taste, and finish freezing.* RASPBERRY OR STRAWBERRY ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff 1 quart berries 1 cup sugar Few grains salt Wash and hull berries, chop, sprinkle with sugar, cover, and let stand 2 hours in warm place. Mash and strain. Add salt. a . Freeze cream and egg whites, if used, to mush,* add fruit juice gradually, and finish freezing.* Blueberry Ice Cream. Stew berries until soft, add sugar, mash, and strain. Cool before adding to cream. WINTER STRAWBERRY ICE CREAM ng cups thin cream Sugar Sirup from canned strawberries Few grains salt Rose vegetable coloring Flavor cream with sirup, add sugar to taste, and salt. Color a delicate pink and freeze.* * General Directions for Freezing, p. 576. 590 THE BOSTON COOKING-SCHOOL COOK BOOK FROZEN PUDDING 2 cups milk V4 teaspoon salt 26 cup raisins 1 quart thin cream 1 cup sugar 4 cup almonds 1 egg V4 cup candied pineapple 1 tablespoon flour 1g cup preserved ginger 3 tablespoons wine Scald raisins in milk 15 minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze.* The raisins should be rinsed and saved for a pudding. Mixed candied fruit may be used. FROZEN PLUM PUDDING 2 cups milk 21% cups cream 1 cup sugar 34 cup candied fruit 6 egg yolks ¥g cup almonds, blanched and chopped V4 teaspoon salt 14 cup Sultana raisins 14 cup sherry 4 cup pounded macaroons Make custard of milk, half the sugar, egg yolks, and salt. Car- amelize the remaining sugar and add. Strain, cool, add remaining ingredients, and freeze.* MOUSSES AND PARFAITS Mousses and parfaits are whipped cream desserts frozen without stirring. A mousse may or may not have a foundation thickened with gelatine or other material. A parfait has a foundation of sirup cooked with beaten egg whites or yolks. VANILLA MOUSSE I 2 cups heavy cream, whipped 1 teaspoon vanilla 14 cup powdered sugar 2 egg whites, beaten until stiff Add sugar and vanilla to cream. Fold in egg whites. Freeze.* Other flavors may be used in place of vanilla. * General Directions for Freezing, pp. 577, 578. FROZEN DESSERTS 591 VANILLA MOUSSE II (with Tapioca) 2 cups milk 3 tablespoons corn sirup 3 tablespoons quick-cooking tapioca 1 cup cream Y cup sugar 1 tablespoon vanilla Scald milk with tapioca, sugar, and corn sirup. Stir occasion- ally and cook until thick (about 20 minutes). Rub through strainer, chill, and beat. Beat cream until thick and fold in the chilled mixture. Flavor and freeze.* Other flavors may be used in place of vanilla. VANILLA MOUSSE III (with Condensed Milk) 1 cup condensed milk Y teaspoon vanilla 14 cup water 14 pint whipping cream Mix, chill 1 hour. Beat 2 minutes. Freeze.* This is especially successful frozen in refrigerator tray. BISCUIT TORTONI I Flavor Vanilla Mousse with sherry. Add 4% cup dried maca- roons, finely crushed. Mixture may be packed in paper cups, tops sprinkled with powdered macaroons, and cups set in tray of refrigerator to freeze. BISCUIT TORTONI IT. 1 cup dried macaroons, finely crushed V4 cup sugar 2 cups thin cream ¥g cup sherry 1 pint heavy cream Soak macaroons in thin cream 1 hour, add sugar and sherry, and freeze to a mush; then add heavy cream beaten stiff. Mold and freeze.* CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture. Freeze.* CHESTNUT MOUSSE Add % cup marrons, broken in pieces, to Vanilla Mousse mixture. * General Directions for Freezing, pp. 577, 578. 592 THRE BOSTON GOOKING-SCHOOL COOK BOOK CHOCOLATE MOUSSE 2 squares unsweetened chocolate 34 cup suger i cup milk 1 teaspoon vanilla i teaspoon granulated gelatine 2 caps whipping cream Scald milk with chocolate, 14 cup sugar

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