Lemon Ice

Ingredients

• One quart of water
• juice of four lemons
• one pound of sugar
• the whites of three eggs

Method

1. 1

   Strain the syrup, and when ready to freeze, beat the egg whites to a stiff froth and add.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.

LEMON ICE CREAM. To one gallon of rich cream add six lemons ; sqeeze the juice from the lemons ; first grate the yellow rind off, and put in a piece of thin cloth. After straining the lemon juice soak the bag of peel in it, squeezing the bag often till it becomes colored by it. Add two teacups of sugar. ICE CREAM. Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs ; beat the eggs and sugar together, as for cake, before mixing with the cream ; flavor to suit the taste. Place the can in the freezer, then put in alternate layers of pounded ice and salt; use freely of salt in order to make the cream freeze quickly ; stir immediately and con- stantly ; stir rapidly as it begins to freeze, to make it perfectly smooth ; stir slower as it gets pretty stiff. As the ice melts draw off the water, fill up with fresh layers of ice and salt. FRENCH VANILLA ICE CREAM. One quart of very rich sweet cream, half a pound of granulated sugar, and the yolks of six eggs. Put the cream and sugar in a porcelain kettle over the fire ; when they come to a boil strain through a hair sieve, then add the eggs, well beaten, slowly to the cream and sugar while hot; stir rapidly. Place on the fire again ; stir a few minutes ; pour into the freezer, and flavor with a teaspoonful of vanilla. 223 TWENTIETH CENTURY HOME COOK BOOK. • PURE ICE CREAM. Take pure sweet cream ; to two quarts of cream add one pound of sugar ; beat up, flavor to taste, and freeze. ITALIAN ORANGE ICE CREAM. To one pint of the best cream add twelve ounces of pulverized sugar, the juice of six oranges, rind of three grated, and put in a muslin bag, soaked in the orange juice after it has been strained ; squeeze the bag often, giving color to the juice. Add the j'olks of eight eggs well beaten; extract of orange, one teaspoonful ; then put in the freezer and freeze. FRUIT ICE CREAM. Procure well ripened fruit ; when well picked put into an earthen bowl ; mash the frviit with a wooden spoon, pass it through a hair sieve, sweeten to taste, and to one pint of fruit juice allow the same of sweet fresh cream, well whipped. Mix the cream and juice, beating again for three or four minutes. Freeze and serve. In sweetening the cream, put a teacup of sugar to each quart. Add the juice gradually, stirring carefully. Froth and freeze. TUTTI-FRUTTI ICE CREAM. Add to one pound of pulverized sugar two quarts of pure rich cream ; beat four eggs very light and add to the above, after mixing well ; put the whole on the fire and stir constantly until it begins to boil ; remove from fire and stir two minutes ; season with vanilla ; put into a freezer and when about half frozen, add to it one pound of preser\'ed fruits (in equal parts cut in small pieces), cherries, peaches, pineapples, apricots, etc. Mix well with the cream and freeze. PISTACHIO ICE CREAM. Blanch and grate one pound pistachio nuts. Put one quart of spinach in a kettle and boil, drain and pound until reduced to a pulp. Squeeze the juice out through a flannel cloth. Put half a gallon of cream and a pound of sugar on to boil ; scir until sugar dissolves, then set aside to cool. When ICE CREAMS, ETC. 223 cold add the nuts, flavoring, and half gallon more of rich cream. Mix in the spinach juice to color. Turn into the freezer and freeze. When hard remove the dasher from the freezer ; beat the cream and set aside to harden. CARAMEL ICE CREAM. Three pints of sweet cream, one pint of good brown sugar; put in a saucepan and stir constantly until dissolved. Stir well or it will burn. While the sugar is melting, stir into it half a pint of milk. Strain the mix- ture, and when cold pour it into the cream, which has been well beaten. Mix well and freeze. BISQUE ICE CREAM. Three pints of ver^' rich cream, one quart of fresh clabber; boil in a tea- cup of sweet inilk one vanilla bean ; sweeten to taste ; one can of con- densed milk. Churn three minutes and freeze. BISQUE. To one gallon of very rich boiled custard add three and a half pounds of macaroon almonds ; the latter must be put in before removing custard from fire. When cold, freeze. STRAWBERRY SHERBET. Select sweet fresh strawberries, one quart; mash the fruit smoothly; three pints of water, the juice of one lemon added to it and strained over one lio-ht pound of white sugar ; squeeze the cloth well, and after mixing thoroughly, strain and place in ice three hours before needing it. PINEAPPLE SHERBET. Grate two pineapples. Boil together one quart of granulated sugar and two quarts of water ; when thick, pour it over the grated pineapple. Add the whites of four eggs beaten very stiff and the juice of two lemons. Put in a freezer and freeze. 1^24 TWENTIETH CENTURY HOME COOK BOOK. LEMON SHERBET. INIix with the juice of six lemons, one and three-fourths pounds cf good white sugar. Pour over the rinds of lemons two quarts of water (while boiling). Stir the water into the sugar and juice; ber>t five eggs to a stiff froth (the whites). Put the whole into the freezer, and when slightly frozen add one pint of good cream, whites of eggs stirred well together. Then freeze. PINK SHERBET. Take one pint of currant jelly and dissolve in one quart and a half of boiling water; two cups of sugar, juice of three lemons, dissolve well and strain through a fine cloth, and freeze. If you have not the currant, either plum or grape jelly is very nice. When almost well enough frozen the whites of four eggs, well beaten, must be added. For parties or receptions, where a larger quantity is needed, it is verj' nice to make one freezer full of white and another of pink sherbet, and serve both white and pink on each dish. This arrangement is very pretty and gives variety. — Mrs. yudge Dills., Sherman, Texas. WATERMELON SHERBET. Boil down pale sherry with loaf sugar until quite a thick syrup. When cold mix with fine sweet melon chopped very fine (using only the heart of the melon). Freeze as 3'ou would ice, but should not be too hard. Serve in glasses. MILK SHERBET. One quart of rich milk sweetened to suit your taste ; flavor with vanilla and freeze. When nearly frozen, squeeze the juice of one lemon into the sherbet and stir well with a large spoon, and continue to freeze until solid. —Mrs. P. F. Pescud, New Orleans, La. LEMON ICE. One quart of water, juice of four lemons, one pound of sugar ; strain the syrup, and when ready to freeze beat the whites of three eggs

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