Lemon Ice

Ingredients

• 3 quarts water
• 3 quarts sugar
• 18 lemons
• 6 eggs, the whites

Method

1. 1

   Strain through a fine sieve and follow directions for freezing as above.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.

Lemon Ice Cream. Grate the rind and strain the juice of two large juicy lemons, or three small ones, to one quart of cream. Put half a pint of the sugar in hot cream. 1 86 The Queen Cook Book Dissolve the other half in a little water and lemon juice, adding it when slightly frozen. Add the juice slowly beting carefully. It will not require so much sugar if you use lemon extract. The flavor is different. All creams are lighter if you add the stiffly beaten whites of one or two eggs just before freezing. All fruits should be sweetened before mixing with the cold creams just before freezing. All creams should be frozen two hours before they are needed. CocoANUT Ice Cream. The same as ice cream No. i, adding nearly one pint of finely grated cocoanut to one quart of cream. Coffee Ice Cream. To one quart prepared cream, put one pint of strong coffee (the best Java or Mocha) well settled. It must be perfectly clear. One pint of sugar. In using fruits or coffee, use no other flavoring. Cook one teaspoon of corn starch in boiling coffee. Biscuit Glace. 4 yolks of eggs Y^ pint sugar 2 quarts whipped cream Beat well the yolks of eggs, add the sugar slowly, and vanilla to taste; scald three pints of cream in double boiler, stir in eggs and sugar, when cold add the pint of whipped cream and freeze. When nearly frozen, stir well with the spatula, color part of it red (if you wish) with confectioners* sugar and put in bottom of paper capsules, or individual molds, or paper cases, then fill up with the uncolored cream. Pack these in ice and salt putting ice only on and near the % The Queen Cook Book 187 top. It must be frozen smooth before putting it in these biscuit molds. Let freeze two hours. French Cook. WATER ICES. It takes a little longer time to freeze water ices than creams. Stir the crank for five minutes then let it rest five minutes, for four or five times, then freeze the same as for creams. Whatever the desired quan- tity make a syrup of the proportion of one pint of water to one pint of sugar, and boil for fifteen minutes, skimming it as soon as the skum rises, then set away to get cold. Add the lemon juice or whatever fruit is desired, adding the whites of three eggs, stiflfly beaten, to every two quarts of the mixture, stirring them in when partly frozen. Lemon Ice. 3 quarts water 3 quarts sugar 18 lemons 6 eggs, the whites

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