Ice Cream

Ingredients

• 3 pints cream
• 2 quarts new milk
• 1 1/4 pints sugar
• 1 tablespoon Cooper’s gelatine
• Whites 2 eggs

Method

1. 1

   Soak gelatine in one pint cold water for ten minutes.

2. 2

   Place over fire, stir, and remove as soon as dissolved.

3. 3

   When nearly cold, beat to a froth and flavor with vanilla.

4. 4

   Beat egg whites to a stiff froth, add to the mixture, and freeze.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

ICE CREAM. I Mrs. J. F. Stillwell. One small cup maple syrup, heated in double boiler ; 6 yelks of eggs, well beaten, and added to the hot syrup. Cook three minutes ; i pint cream whipped ; stir syrup until cold, then add the whipped cream. Beat the whites of the eggs stiff, and add. Ereeze. LOTUS CREAM. Miss Carrie Wolf. 1 quart cream. 1 pint milk. 6 lemons. 2^2 cups sugar. 1/4 box gelatine. 1 can pineapple. ICES, SHERBETS, ETC. 155 Mash pulp and juice of lemons, add sugar and put in freezer to chill with ice ; have ready the cream and milk ; mix all to- gether and freeze quickly to prevent curdling. CRANBERRY FRAPPE. Mrs. J. F. Stillwell. Roil a quart of cranberries in a pint of water five or six min- utes; strain through a cheese cloth. Add a pint of sugar and stir and boil just until the sugar is dissolved. Add i table- spoon gelatine, dissolved in cold water ; when cold add strain- ed juice of 2 lemons. Freeze and serve with roast turkey. MOUSSE. Mrs. J. F. Stillwell. ORANGE ICE. Vz pint cream, whipped. V2 teaspoon pineapple flavoring. 1 teaspoon extract almond. V2 cup sugar. Yz teaspoon vanilla. V2 cup chopped nuts. Freeze. • Mrs. Arthur Dyer. 1 dozen oranges. 1 quart sugar. 4 lemons. 1 pint cream (whipped). ■ 3 pints water. Put to boil the 3 pints water and the sugar; add the juice of oranges and lemons. When cool put into freezer; when about half frozen stir in the whipped cream. This makes about a gallon of rich ice. PINEAPPLE SHERBET. Mrs. A. P. Wolf. lYz quarts water. 2 lbs. sugar. 1 can grated pineapple. 2 lemons. 1 tablespoon arrowroot. Cook sugar and water 15 minutes or until syrup like. Make a quart of lemonade with the lemons. Dissolve arrowroot in cold water, then pour boiling water on it until clear, like 156 THE EDWARDSVILLE COOK BOOK. starch. Let it get cold, after which strain with lemonade and syrup, add pineapple, and when nearly frozen add the white of one egg. PINEAPPLE ICE. Mrs. W. H. Hall. 2 pints sugar. 3 pints water. 1 can grated pineapple. 3 eggs’ Juice of 4 lemons and grated 1 teacup flour made into thin rind of two. starch. Beat the whites of eggs stiff and add last thing. ICE CREAM. Mrs. E. B. Glass, (Intelligencer). 3 pints cream. 2 quarts new milk. 114 pints sugar. 1 tablespoon Cooper’s gelatine. Whites 2 eggs

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