Caramel Ice Cream

Ingredients

• one and one-half pounds of sugar
• one pint of water
• two quarts of milk
• one pint of milk
• the yolks of eight eggs
• one quart of cream
• the whites of two eggs
• one gill of maraschino

Method

1. 1

   Boil sugar with water until slightly brown.

2. 2

   Add milk and stir until dissolved.

3. 3

   Mix pint of milk with egg yolks and gradually stir into boiling milk.

4. 4

   Remove from heat, add cream, and freeze.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 113. The excerpt below is the record exactly as published.

the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serv- ing, so the silver leaves will show. THE HOTEL ST. FRANCIS COOK BOOK 145 MAY 23 BREAKFAST LUNCHEON Sliced apricots with cream Eggs Hongroise Plain shirred eggs Calf's liver saute, sauce Robert Dry toast Lyonnaise potatoes Coffee String bean salad Raspberry cream pie Demi tasse DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in butter, around the rice; and cover all with sauce Perigueux. Calf's liver saute, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert. Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc. String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well. Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top. Raspberry cream pie. Make in the same manner as strawberry cream pie. Banana cream pie. Use sliced bananas, and make in the same manner as strawberry cream pie. Cooper soup. Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate. Caramel ice cream. Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream

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