Chestnut Ice Cream

Ingredients

• 1 pint of water
• ly^ ounce seedless raisins
• ly^ ounce fine-cut citron
• 4 ounces fine-cut candied cherries
• ly^ cup-ful fine-cut preserved pineapples
• 1 gill of maraschino
• yt pint of whipped cream
• a piece of buttered paper
• y^ pint of rock salt

Method

1. 1

   Place a small saucepan with 1 pint of water over the fire, add 0.5 ounce seedless raisins and 0.5 ounce fine-cut citron, cook for 5 minutes; drain and dry the fruit.

2. 2

   In a bowl, combine the fruit with 4 ounces fine-cut candied cherries, 0.5 cup fine-cut preserved pineapples, and 1 gill of maraschino; steep for 2 hours.

3. 3

   Freeze the chestnut purée until thick, then add the fruit and freeze for a few minutes.

4. 4

   Add 0.5 pint of whipped cream and freeze until firm.

5. 5

   Fill a form with the mixture, cover, and pack with ice and rock salt for 2 hours.

6. 6

   Before serving, rinse the form with cold water, remove the paper, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 382. The excerpt below is the record exactly as published.

1 pint of water over the fire, add ly^ ounce seedless raisins and ly^ ounce fine-cut citron, cook 5 minutes; then drain, and lay the fruit a few minutes on a towel to dry. Put the fruit into a bowl, add 4 ounces fine-cut candied cherries, ly^ cup- ful fine-cut preserved pineapples, and 1 gill of maraschino, allow to steep for 2 hours. Place the chestnut pur6e in a freezer and freeze till it begins to thicken, then add the fruit, freeze a few minutes ; next add yt pint of whipped cream, freeze until firm. Fill the cream into a form with a tube in the center, put on the cover, tie with a string, and paste a piece of buttered paper around the edge of cover. Put a layer of fine-chopped ice in an ice-cream pail, sprinkle over y^ pint of rock salt

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