Gooseberry Ice

Ingredients

• every pint juice
• pint and a half granulated sugar
• pint water
• whipped whites of three eggs

Method

1. 1

   Stew gooseberries until soft, squeeze through ice-cream strainer.

2. 2

   To every pint of juice, add sugar and water.

3. 3

   Mix well and freeze.

4. 4

   When half frozen, add whipped egg whites.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 309. The excerpt below is the record exactly as published.

pint and a half granulated sugar to one pint water, boil fifteen minutes, add half of white of an egg, well beaten, let boil, strain and cool. Any of the fruit shrubs or fruit juices, canned expressly for this, make delicious ices, and juice from can- ned plums and all the berries may be used with good results. The above is one rule, but we give many different recipes that have been successfully used, making different grades of richness, flavoring, etc., although care must be taken not to make too sweet as it will not freeze as readily. Ices are usually served in glasses as iUustrated,but if molded, must have a small quantity of dissolved gelatine added to enable them to . keep their shape. After mold is filled make idr-tight by placing a piece of writing paper around the edges, and then shutting cover of mold upon it ; bind and pack as directed, ^*^ ""' '**^ and when ready to serve wipe the ice and salt off mold very careftiUy and dip in coldVater. Ices when^frozen should be perfectly smooth and soft enough to yield easily to the spoon, if brittle or solid it is an indication that too much water has been used. A pretty orna- mentation for them is made by preparing a gelatine jelly in the usual manner, then reduce by slow boiling to little more than half, color as desired, strain, flavor, and cool on large platters, pouring it about third inch thick ; when cold cut out with any of 4;he vegetable cut- ters, leaves, flowers,etc., place on the molded ices and also garnish with them when served. This is equally ornamental for ice-cream* Any fresh fruit cut in pieces, or candied or preserved* friiit, or nuts, the last three prepared as in Cabinet Ice-cream, may be added just before molding, or if not molded just before serving the ice. It is 868 ICES AND ICE-CREAM. especially necessaiy with ices that they be beaten up well before dishing from freeser, and in using canned froit use leas water in proportion to fruit Apple /c6.-*0rate, sweeten and freeze yellow bellflower apples ; canned apples may be mashed and p]:epared in same way. rears, peaches or quinces can also be frozen as above. Or make a s^rup of three pints of water and four teacups sugar ; let cooL Qmckly slice unpared, tart and nicely flavored apples, then chop, mash and rub through wire sieve until a pint of pulp and juice is obtained, which add immediately to syrup ; freeze, add meringue and finish a8 directedl Peachy Pear^ Apricot^ Cherry^ Nectarine amd Plum Ices are made in same manner. Canned fruit may be used with less water in syrup and if Fruit Flavor is used, take proportion as given* Apricot Ice. — Cut in pieces two cups best apricots and stew with the blanched kernels in two cups water and one cup sugar un- til tender, then rub through sieve and put in freezer. Freeze, and when partly frozen beat in well-frothed whites of two eggs, or the meringue as described above, and finish as directed. .Tust before serving stir in cup sliced apricots. Canned apricots may be used with their syrup using less water. Peach Ice may be prepared in. same way. Cherry Ice. — Take two quarts sweet cherries, one of water and three teacups sugar. Pound fruit in mortar so as to break the stones and strain the juice through a fine strainer. Boil the cherry pulp with some of the sugar and water to extract the flavor from the Ker* nels, and rub that through the sieve ; mix all together and freeze. This may be molded with a nut cream by lining a mold with the ice and filling the middle with the cream; bind and pack as directed. Or if served direct from the freezer, place the ice as a border in the individual dishes aud the nut ice-cream in the center. This is a nice way to serve different creams and ices. Citron Ice. — ^Make two quarts rich lemonade, well flavored with the rind ; if prated rind is used, the lemonade must be strained before Sutting in citron. Slice enough citron thin and small to loosely U a half-pint measure, and add to lemonade. Let boil a moment, or if made previous evening, this will not be necessary ; cool, freeze, and when pytly frozen add the meringue and finish as directed. Preeerved Watermelon can be used in same way. Currant Ice. — Boil down three pints water and a pound and a half sugar to a quart, skim, add two cups currant juice, and when partly frozen, add whites of five eggs. ICES AND ICE-CREAM. 869 Ooosebern/ Ice, — Stew gooseberries until soft, squeeze through ice-cream strainer, and to every pint juice add pint and a half gran- ulated sugar and pint water : mix well, and fi^eeze ; wheA half frozen add whipped whiibes of three eggs

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