Frozen Banana Custard

Name: Frozen Banana Custard
Ingredients: the boiling water; the Gelatine; the eggs; the sugar; the milk; the bananas; the whipped cream

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.

FROZEN BANANA CUSTARD Put the boiling water into a saucepan, add the Gelatine, eggs, sugar, and milk, stir till they thicken, then cool and add the bananas rubbed through a sieve and fold in the whipped cream. Freeze. FROZEN BANANA WHIP Dissolve the Gelatine with the boiling water. Rub the bananas through a sieve into a basin, add the sugar, orange juice, and Gelatine, beat slowly until light, then fold in the whipped cream. Pour into a wet mould. The cover must fit tightly. Bury in ice and salt for 4 hours. FROZEN JAFFA SOUFFLE Dissolve the Gelatine in the boiling water. Put the yolks of the eggs, the sugar, and orange juice into a basin and place over a saucepan of hot water. Whisk the contents of the basin until the mixture thickens, let it cool, and add the dissolved gelatine. Whip the cream, whisk the whites of the eggs to a stiff froth, and stir both lightly into the mixture and freeze. GINGER ICE CREAM Dissolve the Gelatine in the boiling water. Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger. Freeze, and when partly stiff add half a cup of the drained ginger finely chopped. GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream, add the ginger, and turn into a melon mould. Pack in ice and salt for 4 hours. Serve with sauce made with the ginger syrup slightly thickened. Page 43 GRAPE MOUSSE Dissolve the Gelatine with the water, add the sugar, vanilla, and grape juice, beat well and fold in the cream. Whip for a few minutes longer, pour into a closely covered mould, and pack in broken ice and rock salt for 2 hours. ICED MARASCHINO SOUFFLES Dissolve the Gelatine carefully in the milk

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