Cinnamon Ice Cream

Ingredients

• half an ounce of powdered cinnamon
• half a pound of sifted sugar
• the yolks of two eggs
• half a pint of new milk
• one pint of thick cream
• the juice of a small lemon

Method

1. 1

   Mix cinnamon, sugar, egg yolks, and milk; boil until thick.

2. 2

   Add cream and lemon juice, pour into a mould, and freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 376. The excerpt below is the record exactly as published.

half a pound of sifted sugar, a quarter of an ounce of powdered cinnamon, and a wine- glassful of rose or orange-flower water. Add about half a pound of flour, to form a paste. Koll this out thin, cut it into little cakes in fancy shapes, and bake them on a buttered tin in a moderate oven. Bake them for about twenty minutes, when they will be lightly browned. Probable cost, Is. Sufficient for an ordinary -dish. Cinnamon Cake.— Beat the whites of six eggs to a firm froth, and stir in half a pound of finely-sifted sugar, eight ounces of fine flour, and half a poxmd of good butter, oiled but not hot. Mix these lightly together, then add powdered cinnamon enough to colour the cake slightly. Pour the mixture into a weU-but- tered mould, and bake it in a good oven. Time to bake, forty minutes. Probable cost. Is. 6d. Sufficient for one moderate-sized cake. Cinnamon Cake (another way).— Mix tkoroughly half a pound of powdered sugar, half a pound of fine flour, half a pound of fresh, butter, a quarter of an ounce ©f powdered cin- namon, the grated peel of a quarter of a small lemon, and the whites of eight eggs beaten to a solid froth. If preferred, a glass of brandy or rum may be added. Pour the mixture into a buttered mould, and bake it in a good oven. Two eggs and a cupful of sour cream may be used instead of eight eggs, and the mixture may be spread on a flat, well-buttered tin, instead of being put into a mould. Time, half an houi\ Probable cost. Is. lOd. Suffi- cient for a quart mould. Cinnamon Cordial, — Pour three penny- worth of oil of cinnamon upon eight or nine large Imnps of sugar, and put them into a large bottle Avith a quart of spirits and half a pound ©f sugar boiled to a syrup, with a cupful of water. Shake all well together, and let the bottle remain in a cool place for a few days ; then strain or filter the liquid vmtil it becomes j bright and clear. Bottle for use. Time to infuse, a week. Probable cost, uncertain, do- pending on the spirits. Sufficient for one quart of cordial. Cinnamon Drops. — Mix haK an oimce of powdered cinnamon, or half a tea-spoonful of oil of cinnamon, with a pound of poimded sugar and half a pint of water ; boil the syrup to a candy height or until it snaps when put into cold water ; then spread it on a large flat dish, well oiled, and score it, before it haidens, into small squares, or di-op it evenly on paper. Time to boil, about a quarter of an hour. Pro- bable cost, 8d. 0 Cinnamon, Essence of. — Put two drachms of oil of cinnamon into four ounces of strong spirit. Bottle for use. Sufficient, two or three drops will flavour half a pint of sauce or liquid. Cinnamon Ice Cream.— Mix half an ounce ®f powdered cinnamon with half a poimd of sifted sugar, the yolks of two eggs, and half a pint of new milk ; boil the custard over a slow fire, stirring it all the time until it thickens ; then add one pint of thick cream and the juice of a small lemon

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