Ice-Cream

Ingredients

• three pints of sweet cream
• one quart of new milk
• one pint of powdered sugar
• the whites of two eggs
• one table-spoonful of vanilla

Method

1. 1

   Put in the freezer until chilled through, and then freeze.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.

the whites of two eggs to a stiff froth, and then beat the two together; add one cupful of powdered sugar and the yelks of the eggs which have been well beaten. Flavor to taste. Mix, and beat half an hour very hard. To be eaten just after being made. De- licious. Mrs. George Davis. ICING. Take the whites of two eggs and three table -spoonfuls of grated chocolate ; put the chocolate into a cup and set it in hot water to dissolve ; then add the chocolate and pow- dered sugar to the whites until thick enough to spread on cake. LEMON ICING. Take two pounds of powdered sugar, one spoonful of fine starch, five cents' wTorth of gum arabic in powder, five eggs, one spoonful of rose-water, and the juice of one lemon. Take the whites and whisk them well, and put into them the rose-water and lemon juice; beat well together; then add the sugar by degrees. Lay it on the cake with a knife. If it does not harden sufficiently from the warmth of the cake, return it to the oven. Be careful not to let it brown. ALMOND ICING. Take one pound of sweet almonds blanched and pounded, the w7hites of four eggs, one heaping cupful of powdered sugar, and two tea-spoonfuls of rose-water. If the icing is not stiff enough, add more sugar. Miss Mattie Black. 294 The New Kentucky Home Cook Book. CONFECTIONER'S ICING. Take the whites of three eggs and two tea-cupfuls of pow- dered sugar; beat them well together until light and white; add a few drops of citric acid, and flavor with vanilla or lemon. ICING WITHOUT EGGS. Soak one tea-spoonful of gelatine in one table-spoonful of cold water half an hour, then pour two table-spoonfuls of boiling water over it, add one cupful of powdered sugar, and stir until smooth. Flavor with lemon or vanilla. Miss Julia Porter. COOKED ICING. To one large coffee-cupful of white sugar add half a cup- ful of boiling water; stir it until dissolved, and boil until it candies. Beat the whites of three eggs very light, and pour the hot candy over them gradually. Beat well together, flavor, and spread between cake while warm. ICES. Ix making ices very much depends on the freezing; hence a few suggestions on this point may be of great advantage to those who make their own ices. Put the ice in a coarse coffee-sack, pound it with an ax or hammer until the lumps are about the size of hickory-nuts; see that the freezer is properly placed in the tub, the beater in and the cover se- cure; place around it a layer of ice, then one of salt (rock salt is best), and so on, until the freezer is full, having a layer of ice last. Pack very solid, then remove the cover, and pour the cream into the freezer, filling about two-thirds full to allow room for expansion; replace the cover, and, after having turned the freezer for about ten minutes, pack the ice down again, drain off the most of the water, add. more ice, and turn again, repeating the operation until the cream is so stiff you can no longer turn the beater. Then brush the ice and salt from the cover, and remove it; take out the beater, scrape the cream down from the sides of the freezer, beat it well several minutes with a wooden paddle, replace the cover, fill the hole with a cork, pour off all the water, pack again with ice (using salt at the bottom but none at the top of the tub), heap the ice on the cover, set away in a cool place until needed, leaving it thoroughly covered with a piece of carpet or woolen blanket. When cream is used in making ice-cream, it is better to whip part of it, and add it just as the cream is beginning to set. Water ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they are not thoroughly mixed before freezing the sugar (295) 296 The New Kentucky Home Cook Book. will sink to the bottom and the mixture will have an un- pleasant taste; hence it is better to make a sirup by boiling the sugar and water together, and when cold adding the juice of the fruit. Freeze ices in a warm place, since the more rapidly the ice melts the quicker the cream freezes, always being care- ful, of course, that no salt or water gets into the freezer. ICE-CREAM. Take three pints of sweet cream, one quart of new milk, one pint of powdered sugar, the w7hites of two eggs beaten light, and one table-spoonful of vanilla

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