Ice Cream

Ingredients

• quarter of a box of gelatine
• two quarts of cream
• the beaten whites of two eggs
• a cup and three-fourths of sugar
• half a teaspoon of salt

Method

1. 1

   Dissolve gelatine in water, then mix with cream, egg whites, sugar, and salt.

2. 2

   Flavor to taste and freeze.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 140. The excerpt below is the record exactly as published.

Ice Cream— Simple Ice Creams for Children— Burned Al- mond Ice Cream— Almond and Raisin Frozen Pudding— Boar's Head— Chocolate Parfait— Chocolate Sauce for Ice Cream— Cafd Frapp€— Coffee Parf ait— Frozen Eggnog — Frozen Lady Finger Pudding— Lemon Ice — Lemon Sherbet — Maple Cream — Maple Ice Cream— Maple Parfait— Hot Maple Syrup for Ice Cream— Mint Sherbet— Frozen Peaches and Cream— Peach Custard Frozen— Peach Ice— Frozen Plum Pudding— Pomegranate Ice — Raspberry Ice — Roman Punch— Strawberry Ice — Vanilla Ice Cream FREEZING Patented freezers sometimes carry with them directions for their use. In breaking the ice for freezing, a duck or canvas bag and hammer or mallet should be used. Or the ice may be chopped or shaved. When the ice is in small pieces, pack it in the pail or tub about the can which holds the mixture to be Ice Shaver frozen, putting in alternate layers of ice and rock salt. The proportions of ice and salt depend a little upon what you are going to freeze and the quality of the ice — commonly the less salt the slower the freezing. Ice cream takes a shorter time than water ices. But you want ice cream smooth, while fruit and water ices are granulated. Therefore, since the slower the freezing the smoother, the best general rule for proportion is one-third of rock salt to two-thirds of ice. Of different kinds of ices, the wet, porous snow ice is best, because its dampness 256 THE HOME COOK BOOK and porous quality allow an easy union with the salt. Ice cream is smoother if stirred during the first part of its freez- ing, allowing an hour and a half to two hours for the whole process. Guard against any salt getting into the can. Until the stirring is over, pack the ice to within an inch of the top of the freezer. After the stirring, tie a firm band of cloth about the rim of the can and cover the top with ice and salt, to corn- ice Cream Freezer plete the freezing. While this is finishing, lay a piece of blanket or carpet over the freezer. In packing a mixture to keep it frozen, or to chill thor- oughly, use less salt than the proportion named above. FREEZING WITHOUT A FREEZER If one is without a freezer, cream or sherbet may be frozen in a tin pail covered and set in a larger pail or tub packed with three parts of cracked ice and one part rock salt. The cream in the pail should be scraped from the sides toward the middle and beaten together during the first of the freezing. The pail should also be turned round from side to side several times at intervals. FROZEN SWEETS 257 SALT IN FREEZER Do not throw away the salt which remains in the freezer after ice cream has been made. The salt will do for the next freezing. If it is slushy and wet, use it for top layer in the next freezing, and thus hasten the chilling. BAG FOR POUNDING ICE White duck makes a good bag. Cut it about fourteen inches long ; one width of duck, one yard wide, will make two bags. Stitch the bag together with a sewing machine. Make a hem on the top one inch wide. Cut a strip of the duck two inches wide. Double and stitch it together. This is for the handle. Fasten it tight on either side of the bag, in the centre. TO MAKE MERINGUE SHELLS Beat the white of an egg with a knife to a stiiif froth. Add little by little a teacup of granulated sugar. Lay a clean, strong paper on an inverted dripping pan, and on the paper drop the meringue with a large spoon. Set the pan in the top of the oven and leave the door open. In half or three-quarters of an hour the shells will dry out. These meringue shells are filled with ice cream and served one on a plate to each guest. ICE CREAM Dissolve thoroughly quarter of a box of gelatine in a little water. To it dissolved, put two quarts of cream, the beaten whites of two eggs, a cup and three-fourths of sugar, and half a teaspoon of salt

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