Lemon Ice

Ingredients

• One tablespoon of pulverized gelatine
• 6 lemons
• i pint of sugar
• 'Yo cups of water
• 2 dozen raisins

Method

1. 1

   Shave lemons and boil peel in water with raisins.

2. 2

   Add sugar and boil until thick.

3. 3

   Strain, cool, add lemons and dissolved gelatine, freeze with cream.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 35. The excerpt below is the record exactly as published.

Lemon Ice-Cream. Dissolve 2 pounds of sugar in 2 quarts of milk ; add 2 table- spoons of Sauer's vanilla extract and partially freeze. When the cream begins to get hard, open the freezer and beat in it the juice of 12 lemons; finish freezing and allow it to harden. io8 TESTED VIRGINIA RECIPES. Sultana Roll. One quart of milk, i egg, i quart of cream, i tablespoon flour, I cup of sugar, i^ cup raisins, soaked over night in enough brandy to cover them, i teaspoon of Sauer's vanilla, i teaspoon of Sauer's almond extract. Put the milk on to boil in a farina boiler with the flour, beaten egg and the sugar. Cook for 20 minutes. Cool and add the cream, keeping out half to whip. Flavor and color with vegetable green. Freeze. When nearly frozen pack down in small cans, mixing in the raisins as you pack it, and fill the centres with whipped cream. Pack in ice to harden. Make a sauce of i cup of sugar, ^/^ cup of water, and boil until :t is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use i pound Royal baking powder cans to pack the frozen cream in. Chestnut Cream. Two quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can marh them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 mmutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, v/ine and cream. Freeze. Frozen Pudding. Two cups of s'^gar, i pint of milk, i quart of cream, 2 table- spoons of gelatine, 2 eggs, ^ pound of conserved cherries, y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in i cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries CREAM, JELLIES, ETC. 109 have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries. Maple Cream. Make a rich custard and freeze. When served, pour over each plate i tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using. Chocolate Sauce for Cream. Six ounces of chocolate (grated), ij^ cups of brown sugar, I cup of milk, I teaspoon of Sauer's vanilla extract. Cook until thick and serve hot with vanilla cream. Mint Sauce for Vanilla Cream. This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave ^ cup of mint leaves in i cup of cold water for an hour ; then heat and strain. Dissolve in it i cup of sugar and let it come to a boil. Color a faint green, and cook until it forms a soft ball when dropped in cold water. Pour hot over each saucer of cream, and it will candy on the cold mixture. Lemon Ice. One tablespoon of pulverized gelatine, 6 lemons, i pint of sugar, 'Yo cups of water, 2 dozen raisms

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