Choice Ice Cream

Ingredients

• The whites of two eggs
• a small cup of sugar
• one quart of cream

Method

1. 1

   Mix the beaten egg whites and sugar well; then add the cream.

2. 2

   Flavor to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.

Choice Ice Cream. The w7hites of two eggs well beaten, a small cup of sugar; these two ingredients well mixed; one quart of cream. Flavor to taste. Mrs. John F. Pershing. New York Ice Cream. Scald thoroughly one pint of milk, add one tablespoon flour and scald for fifteen minutes in a double boiler; add two eggs well beaten and mixed with one cup of sugar. When ready to freeze add three pints of cream, one teaspoon of vanilla and enough sugar to taste very sweet. W7hen frozen add one- fourth pound of candied cherries cut into bits. Do not chop, as they will not separate as well. Mrs. C. E. Morris. New Century Cook Book. 273 Bisque Ice Cream. To a pint of cream and a pint of milk allow three ounces of macaroons, one ounce of dry sponge cake, half a pound of sugar, and a teaspoon of vanilla extract. Pulverize the maca- roons and sponge cake, heat the milk and cream to a boiling point and stir in sugar. When the liquid is cold add vanilla and freeze. When it is nearly frozen stir in cake. Permit the whole to stand two hours before serving. Pineapple Ice. One gallon water, four cups sugar. Boil and stir in five tablespoons cornstarch. Cook until like paste, take off and strain. Add juice of eight or ten lemons. Boil lemon peels in teacup of water for a few minutes and add water. When cool add can pineapple chopped finely; also juice. When half irozen add one pint of cream and whites of three eggs well beaten. Finish freezing. Miss Lora Eidson, Galveston, Texas. Pineapple Sherbet. Two cans of pineapple or the same amount of fresh fruit, two pounds of sugar, two quarts of water, whites of six eggs; strain the juice from the cans into the freezer; make a boiling syrup of the sugar and one quart water; chop the pineapple small, scald in the boiling syrup, then rub it through a colander, with the syrup and the remaining quart of water, into the freezer; freeze and add the whites of four eggs, and beat it per- fectly white. Lemon Sherbet. One quart of milk, one pint of sugar, rind of one lemon; scald together, when cool, freeze; when half frozen add strained juice of five lemons, four tablespoonfuls of sugar and white of one egg beaten to a stiff froth. Finish freezing. Mrs. S. B. Jones. Lemon Ice. Three quarts water, four pounds sugar, one pint lemon juice, one gill orange juice, whites of two eggs; boil the sugar and water, then strain it and add the lemon and orange juice and freeze. Beat the whites of the eggs and when the liquid begins to stiffen, put them in and beat well with a spoon. Mrs. B. F. Head. 274 New Century Cook Book. Lemon Ice. One quart milk, one pint of sugar; when nearly frozen add the juice of three lemons and two oranges, also the whites of two eggs

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