Geben-Apple Cream

Ingredients

• one quart of coddled apples
• one quart of cream
• three cupfuls of sugar
• a half one grated in

Method

1. 1

   Stew green apples, mash, and sweeten with sugar.

2. 2

   Mix with cream and nutmeg.

3. 3

   Freeze or serve with cold cream.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 97. The excerpt below is the record exactly as published.

one quart of cream, and a light pound of sugar. The red Antwerp raspberry, when blended with the cream, produces a lovely color, and has exquisite fragrance as well as delicate flavor, but even the juice of the common wild raspberry makes a very nice variety in the matter of creams. In winter, canned raspberries, or even raspberry jam, put in a small sieve, and the juice from them strained into cream, will prove most satisfactory. Allow five ounces of sugar to a quart of the flavored cream, if the fruit has not been sweetened ; otherwise sweeten to taste. Peach Ice-cream. This may be made the best of all ice-creams, and yet it is ope of the most difficult for which to supply an exact recipe. Try the following, and if more sugar is needed alter to your taste. The best ice-cream is made from mellow, soft peaches, and the yellow-fleshed give a charm- ing color. In an emergency, however, I have seen very nice made out of indifPerent pieces not presentable in any other form. Peel, halve, and spread out your peaches 206 VIRGINIA (JOOKERYBOOK. Upon a large flat dish, and with a silver or broad wooden fork mash as fine and smooth as possible. Measure the pulp, and to one quart put three-quarters of a pound of powdered sugar and a quart of cream, that need not be very rich. Mix and freeze as usual. Soft peaches, mashed 1 qt. | White sugar, powdered. . . f lb. Cream, 1 qt. Geben-apple Cbeam. Stew the apples when green, the last of June, or in July ; mash and sweeten them very sweet with white or brown sugar ; flavor with lemon or a little nutmeg ; add as much cream as you have apples, which you can ascer- tain by measurement, and sweeten to your taste, or by allowing a heaping teacupf ul of sugar to a quart, then adding a small cupful " for the freezer." Some prefer to freeze the coddled apples alone, and send a pitcher of cold cream to table with them, to be used ad libitum. Coddled apples 1 qt. I Cream 1 qt. Brown or white sugar. 3 cupfuls. | Nutmeg. . . a half one grated in

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