Lemon Ice Cream
From Buckmaster's cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 131. The excerpt below is the record exactly as published.
Lemon Ice Cream. 299 STRAWBERRY AND RASPBERRY-WATER ICE, Place in a basin one pound of picked strawberries and half a pound of raspberries, make into a puree, and mix with one pint of clarified sugar and half a pint of water, thoroughly mix and freeze. RASPBERRY AND CURRANT ICE CREAM. Prepare a pound of strawberries and half a pound of red currants, pass them through a sieve, and mix with three-quarters of a pound of powdered loaf-sugar, and a pint of cream. Freeze. PINE-APPLE CREAM. Remove the peel and seeds from a pine-apple, take one pound and work it to a pulp in a marble mortar, pass the pulp through a large hair sieve, mix the pure'e with three-quarters of a pound of pounded loaf- sugar and one pint of cream. Thoroughly mix and freeze. GINGER ICE CREAM. Bruise in a mortar six ounces of the best preserved ginger, and pass it through a hair sieve, add the juice of a lemon, half a pound of powdered loaf-sugar, and a pint of cream. Thoroughly mix and freeze. LEMON ICE CREAM. Rub off the rind of two lemons on some lumps of loaf-sugar, squeeze the juice of the lemons into a basin -with the pieces of sugar, and add half a pound Buckmaster s Cookery. 300 of powdered loaf-sugar and one pint of cream. Thoroughly mix, pass through a .horsehair sieve, and freeze. A glass of good brandy
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