Fruit Ice

Ingredients

• two large lemons
• a glassful of grape syrup
• a pint of thick cream
• eight ounces of powdered sugar
• four ounces of preserved fruits

Method

1. 1

   Mix and freeze, adding preserved fruits when congealed.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 228. The excerpt below is the record exactly as published.

FRUIT ICE-CREAM. Two quarts of pure cream, one pint of milk, two and one-half cupfuls of granulated sugar, four teaspoonfuls of any extract you prefer, or, if fruit is substituted, use about a pint, or a little less, of crushed fruit, well sweetened, to the above amount of cream. Add the fruit when the cream is partly frozen. . Mrs. L. Benson. CHOCOLATE CREAM A LA COLBERT. Boil three pints of cream with ten ounces of sugar until reduced to a quart. Melt one-half pound of chocolate over a slow fire in one-half pint of water. Mix the melted chocolate with the cream, together with two ounces of gelatine that has been soaked in water. When the gelatine is melted and well mixed strain the whole through a cloth into a basin. Stir on ice till the contents begin to set and mix in three pints of well- whipped cream. E. D. White. BAKED-APPLE ICE-CREAM. Seven large baked apples with one cupful of sugar and two cupfuls of water, when well baked put through sieve; add one pint of rich cream and one cupful of milk; sweeten more than usual, cream, and color with one tablespoonful of red sugar and freeze. Minette Bailey. APRICOT ICE. Skin, divide and stone six large ripe apricots. Blanch, pound and add the kernels of the fruit, with the juice of two lemons, one-half pint of water and two pints of clarified sugar. Then pass all though a fine sieve and a^ain strain before freezing. It takes twenty-five minutes to freeze. C. Gaines. ICE-CREAMS, ICES AND SHERBETS. 321 CHERRY ICE. The juice of three lemons, a teacupful of sugar and one quart of red cherries. Add a pint of water and freeze. Serve in sherbet glasses, with candied cherries on top. Miss Heller. GRAPE ICE. Mix one and one-half pounds of sugar and one pint of water; bring it to the boiling point and pour it while hot over four pounds of ripe grapes, which have been mashed to a pulp. Let stand covered for one hour, then rub through a sieve and add the juice of one lemon and freeze. When partly frozen add two tablespoonfuls of powdered sugar. Finish freezing and set away for two hours. Mrs. Amy Burns. CURRANT ICE. Take one pint of currant juice, one pound of sugar and one pint of water. Place the ingredients in the freezer and when partly frozen add the whites of three eggs well beaten. Delilah Loche. LEMON ICE. Dissolve one-half package of gelatine in one pint of cold water. Take eight lemons and press out the juice, mixing it with one and one- quarter pounds of white sugar; pour one quart of hot water on both sugar and lemons. Add one and one-half pints of boiling water to the gelatine and when thoroughly dissolved add this to the rest of the ingredients. Strain and let cool. Then whip fifteen minutes and freeze. More deli- cious than ice-cream. Aurora Powers. niLK SHERBET. Squeeze the juice of four lemons on three cupfuls of sugar; put the skins with a cupful of water on the fire, and let simmer ten minutes. Scald two quarts of milk, with two tablespoonfuls of corn-starch and one cupful of sugar. When cold put in freezer and when it begins to stiffen add the lemon and sugar; then freeze. Marian Lovewell. PINEAPPLE SHERBET. Make a thick syrup by boiling one quart of water and one pound of ♦sugar for fifteen minutes. Pare and finely shred a pineapple. Let stand two hours before using. Sprinkle with two tablespoonfuls of sugar; cover well. Allow the fruit, juice and shreds to infuse in the warm syrup until entirely cold — an hour if convenient. Freeze and serve in small cups. Mrs. H. F, Tibbitts. 82S ICE-CREAMS, ICES AND SHERBETS. LEMON SHERBET. Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons and add one quart of water. Stir the liquor till the sugar is dissolved, strain, and freeze as for ice-cream. Julia Dickerson. LEHON SHERBET— No. 2. Rub the yellow rind of three lemons with lumps of sugar, to get the flavor. Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. Beat to a stiff froth the whites of five eggs, stirring in two table- spoonfuls of pulverized white sugar. Then slowly stir it in the lemonade and put it immediately in a patent freezer, with salt and ice around the freezer (the same as for ice-cream) and turn it until it is frozen as hard as you wish it. This is very delicate and resembles a dish of snow. M. Harmon. RASPBERRY SHERBET. Take the juice of three lemons, the juice pressed from three pints of raspberries, two cupfuls of sugar and one quart of water. Freeze. E. J. F. FRUIT ICE. Grate two large lemons, take the juice, a glassful of grape syrup, a pint of thick cream and eight ounces of powdered sugar. Mix and freeze, and when sufficiently congealed add four ounces of preserved fruits

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