Gelatine Ice-cream
From The new practical housekeeping, 1890
Serves 7
You can reserve half of the cream, whip it, and add it as directed.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.
Gelatine Ice-cream. — Soak one half package of Cox's gelatine in a pint new milk ; boil two pints new mnk, and pint and a thirds sugar, strain, add the soaked gelatine, stirring well; when cold add one qu^rt cream, tablespoon vanilla, and freeze ; or reserve half of cream, whip and add as directed. Ginger Ice-cream, — Bruise four ounces preserved ginger in a mortar or bowl, using potato masher, add two-thirds pint powdered sugar, and one pint cream ; mix well, strain, freeze and when ready to pack add two ounces preserved ginger, cut in dice, and juice of one lemon and pint cream, whipped. Harlequin Ice-cream, — ^This is any three ice-creams wished arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco- ^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond, h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea ^'^^^^^^?m?=^ bound and packed as directed. Hickory-nut Ice-cream, — A pound hickory-nut kernels, two cups sugar, quart cream. Pick over the kernels carefully for pieces of shell, then pound in a mortar with a little sug^ and water added. Put two tablespoons of the sugar over fire without water, stir con- stantly till melted and browned, add a little water to dissolve it, then add to cream with the sugar and nut paste and freeze. Jam Ice-cream. — Prepare one pound of jam as directed, add one and a quarter pints cream, mix well and strain, freeze, and when partly frozen aad iuice of one lemon. .Apricot, Raspberry, etc.^ are very nice made in this way. KentucTcy Ice-cream, — Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine dissolved in a half < cup cold milk ; let the custard cool, put it in freezer, and as soon as it Degins to freeze add one quart cream
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Cook this with the app: pantry check, scaling, and the assistant.