Fig Ice-Cream

Ingredients

• one quart of cream
• two cups of sugar
• two cups of fig marmalade
• the juice of one lemon
• one teaspoonful of lemon extract
• the whites of four eggs
• a pinch of salt

Method

1. 1

   Mix cream and sugar, freeze partially.

2. 2

   Add fig marmalade, lemon juice, lemon extract, and whipped egg whites.

3. 3

   Finish freezing.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG ICE-CREAM For two quarts of fig ice-cream mix one quart of cream with two cups of sugar and freeze partially. Then add to the mixture two cups of fig marmalade, the juice of oné lemon with one teaspoonful of lemon extract, and the whites of four eggs with which has been whipped a pinch of salt, and finish freezing. FIG ICE-CREAM No. 2 Stir together one pint of cream, one pint of new milk, and three-fourths cup of sugar. Place on stove and bring to a boil. In a separate vessel should have been stewed one cup of chopped dried figs or two cups of fresh fruit in 266 FRUIT RECIPES one-half cup of water. Add to the hot milk and let cool. Then freeze, adding at the last moment either pineapple or lemon extract and the juice of half a lemon. This will make nearly two quarts. FIG ICE Peel two quarts of fresh figs and stir well with the juice of one lemon

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