Frozen Banana Whip

Ingredients

• Ripe bananas, 6
• Granulated gelatine, 1/2 tablespoon
• Powdered sugar, 1/2 cup
• Orange juice, 1/2 cup
• Whipped cream, 2 cups

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.

Granulated gelatine, 1 teaspoon. Water, 1 quart. Cold water, 3 tablespoons. Strawberries, 1 pint. Lemons, 2. Boil sugar and water 10 minutes, add gelatine which has been soaking in cold water for i/2 hour. Strain through cheese cloth and cool. Mash strawberries, press through a sieve, then measure. Add to the syrup with the juice of the lemons and freeze. ORANGE SHERBET. Oranges, 6. Sugar, 1 cup. Lemon, 1. Milk, 1 quart. Strain juice of lemon and oranges, add sugar and stir well together. Put in freezer, pack with salt and ice and when ready to turn add milk. A. D. B.y Brookline. PLUM SHERBET. Plums, 1 pint. Water, 1 cup. Lemon, 1. Egg whites, 4. Sugar. Wash and stone the plums and mash with lemon juice and water. Sweeten to taste and heat in a double boiler for a few min- utes. Put through a sieve and cool, add stiffly beaten egg whites and freeze. STRAWBERRY FRAPPE. Gelatine, 1/4 box. Egg white, 1. Cold water, % cup. Strawberries, 1 on p. Susrar, i/2 cup. Milk, % pint, Cream, 1/2 pint. Chopped nuts, 1 cup. Soak gelatine in the cold water for 5 minutes and dissolve over hot water. Mix cream and sugar and stir in gelatine and beaten egg white. When cold add milk and strawberries, chopped in small pieces, also nuts. Freeze and serve garnished with whole strawberries. 162 FROZEN DISHES CRANBERRY FRAPPE. Cranberries, 1 quart. Lemon, 1. Sugar, 2 pounds. Gelatine, 1 tablespoon. Water, 1 quart. Boiling water, i/2 cup. Cook fruit until soft and put through a fine sieve, add lemon juice, a little of the grated rind and the sugar. Soften the gelatine in a little cold water and dissolve in the boiling water. Add to fruit juice and pack in freezer with ice and salt. Let stand 2 hours or till frozen to a mush. PINEAPPLE FRAPPE. Sugar, 1 cup. Lemons, 3. Water, 2 cups. G-rated pineapple, 1 can. Ice water, 1 pint. Boil the sugar and water for 15 minutes, then add the strained juice of the lemons and the pineapple. Cool, strain (squeezing all juice from the pineapple), add the ice water and freeze until mushy, using equal parts of ice and salt in the freezer. GRAPE FRAPPE. Sugar, 1 cup. Grape juice, 1 cup. Water, 2 cups. Oranges, 4. Lemon juice, 4 tablespoons. Boil sugar and water 5 minutes, add grape juice, pulp and juice of the oranges and lemon juice. Freeze to a mush. TEA FRAPPE. Water, 1 quart. Oranges, 3. Tea, 4 teaspoons. Lemons, 2. Sugar, 1 cup. Grated pineapple, 1 can. Boil 1 pint of the water, pour over tea and let stand for 5 minutes. Strain and add the sugar and remaining water and boil for 5 minutes. Add grated rind and juice of the oranges, the juice of the lemons and the pineapple. Freeze and let stand for 3 hours to ripen. FROZEN DISHES 163 FROZEN PUDDING. Candied cherries, 14 pound. Sugar, 3 cups. Candied pineapple, y± pound. Salt, a pinch. Medford rum, 1-3 cup. Eggs, 3. Flour, 1 teaspoon. Milk, 3 cups. Cream, 1 pint, Chop fruit fine and soak over night in the rum. Mix flour, sugar, salt and eggs, well beaten. Pour over this the milk, which should be scalding hot. Cook in double boiler till it begins to thicken. Remove from fire and cool. When cold add cream, pour into freezer, and when partly frozen add soaked fruit and finish freezing. Let stand at least an hour to ripen. Mrs. H. B. C., East Boston. NESSELRODE PUDDING. Vanilla, 1 tablespoon. Milk, 2 cups. Walnuts, y2 cup. Egg yolks, 6. Candied cherries, 14 cup. Cream, 3 cups. Candied mixed fruits, 1/2 cup. Sugar, 1 cup. Heat milk in a double boiler. Beat egg yolks slightly, add sugar and pour slowly over them the hot milk. Return to double boiler and cook for 3 minutes, stirring constantly. Cool and add cream and flavoring, then cover and freeze. When partly frozen stir in chopped nuts and chopped fruits which have soaked in a little boiling water until soft, then drain. Finish freezing. FROZEN BANANA WHIP. Ripe bananas, 6. Granulated gelatine, V* table- Powdered sugar, 1/2 cup. spoon. Orange juice, 1/2 CUP- Boiling water, i/2 CUP- Whipped cream, 2 cups

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