Frozen Peaches
From How we cook in Tennessee .., 1906
Serves 8
Serve in sherbet glasses.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 130. The excerpt below is the record exactly as published.
a cupful of sugar, the milk ^nd salt ; then cook over hot water until the mixture thickens, 226 HOW WE COOK IN TENNESSEE. then strain. Put the remaining two-thirds of a cupful of sugar in an omelet pan, and stir constantly over the hot part of the range until melted to a syrup that is light brown in color; then add the walnut meats, and turn into a slightly buttered pan. Cool, pound in a mortar, and pass through a puree- strainer. Add this to the custard, then add vanilla, and cream beaten until stiff. Freeze, using three parts of finely crushed ice to one part of rock salt, to insure a smooth, fine-grained cream. Bisque. — Make one pint boiled custard. When cold add to it one quart sweetened cream; flavor with vanilla. Brown three dozen macaroons and crush them fine; stir in the cream and freeze. Bisque. — For one gallon of bisque, roll fine, or grind, one pound of macaroons, and pour over them one-half pint of sherry wine. Add enough cream to almost fill a gallon freezer. Sweeten to taste. Always remember to make any ice sweeter than you want it to be, because the sugar freezes out. If it is not desirable to have it so rich, use a little boiled custard in- stead of all cream. Bisque. — Make half-gallon rich custard, allowing six eggs to each quart ; add before taking from the fire one pound almond macaroons ; flavor with sherry wine ; when cold freeze. If wine flavoring is used in ice cream, do not put it in until the cream begins to freeze. Frozen Peaches. — Boil together for five minutes a cupful each of sugar and water and stand aside to cool. Pare and halve some peaches, then rub through a sieve sufficient to make a quart of pulp
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