Gelatine Ice
From The way to the heart, 1905
Presented as published in 1905. 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 The way to the heart (1905) by Carrie Pickett Moore, page 36. The excerpt below is the record exactly as published.
Gelatine Ice. Let I ounce of gelatine stand i hovir in i pint of cold water. Add 3 pints of boiling water, i^ pounds of sugar, i^ pints of wine, juice of 3 lemons and rind of i. Mix well and freeze before it begins to congeal. Ambrosia. Peel and take the seed from 12 oranges ; cut them in dice and sprinkle with sugar. Slice 6 bananas and fill a bowl with layers of orange, bananas and cocoanut, sprinkling each layer with sugar. Serve cold. Blanc-Mange. One ounce of gelatine and 3 pints of milk. Soak the gela- tine in half of the milk, and put the rest on to boil ; add ^ cup of sugar and pour over the gelatine. Return to the fire and let heat through ; strain and pour in moulds, wet with water. Season with Sauer's vanilla or bitter almond extract. Custard Blanc-Mange. Make a custard of i quart of milk, i teacup of sugar and 4 eggs. Stir in while boiling 5^ box of gelatine that has been soaked in i teacup of milk. Season with Sauer's vanilla, and add ^ pound of shredded almonds. Pour in moulds and serve with whipped cream. CREAM, JELLIES, ETC. in German Blanc-Mange. Five eggs, ^ pound of sugar, juice of i^ lemons and rind of o
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