Maple Ice Cream

Ingredients

• 2 cups maple syrup
• 1 quart cream
• 1/2 yolks of eggs

Method

1. 1

   Heat syrup in a double boiler; before too hot, stir in beaten yolks.

2. 2

   Cook until thick, then cool, add cream, and freeze.

3. 3

   Chopped nuts are an addition liked by some.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

MAPLE ICE CREAM. I Mrs. J. F. Stillwell. One small cup maple syrup, heated in double boiler ; 6 yelks of eggs, well beaten, and added to the hot syrup. Cook three minutes ; i pint cream whipped ; stir syrup until cold, then add the whipped cream. Beat the whites of the eggs stiff, and add. Ereeze. LOTUS CREAM. Miss Carrie Wolf. 1 quart cream. 1 pint milk. 6 lemons. 2^2 cups sugar. 1/4 box gelatine. 1 can pineapple. ICES, SHERBETS, ETC. 155 Mash pulp and juice of lemons, add sugar and put in freezer to chill with ice ; have ready the cream and milk ; mix all to- gether and freeze quickly to prevent curdling. CRANBERRY FRAPPE. Mrs. J. F. Stillwell. Roil a quart of cranberries in a pint of water five or six min- utes; strain through a cheese cloth. Add a pint of sugar and stir and boil just until the sugar is dissolved. Add i table- spoon gelatine, dissolved in cold water ; when cold add strain- ed juice of 2 lemons. Freeze and serve with roast turkey. MOUSSE. Mrs. J. F. Stillwell. ORANGE ICE. Vz pint cream, whipped. V2 teaspoon pineapple flavoring. 1 teaspoon extract almond. V2 cup sugar. Yz teaspoon vanilla. V2 cup chopped nuts. Freeze. • Mrs. Arthur Dyer. 1 dozen oranges. 1 quart sugar. 4 lemons. 1 pint cream (whipped). ■ 3 pints water. Put to boil the 3 pints water and the sugar; add the juice of oranges and lemons. When cool put into freezer; when about half frozen stir in the whipped cream. This makes about a gallon of rich ice. PINEAPPLE SHERBET. Mrs. A. P. Wolf. lYz quarts water. 2 lbs. sugar. 1 can grated pineapple. 2 lemons. 1 tablespoon arrowroot. Cook sugar and water 15 minutes or until syrup like. Make a quart of lemonade with the lemons. Dissolve arrowroot in cold water, then pour boiling water on it until clear, like 156 THE EDWARDSVILLE COOK BOOK. starch. Let it get cold, after which strain with lemonade and syrup, add pineapple, and when nearly frozen add the white of one egg. PINEAPPLE ICE. Mrs. W. H. Hall. 2 pints sugar. 3 pints water. 1 can grated pineapple. 3 eggs’ Juice of 4 lemons and grated 1 teacup flour made into thin rind of two. starch. Beat the whites of eggs stiff and add last thing. ICE CREAM. Mrs. E. B. Glass, (Intelligencer). 3 pints cream. 2 quarts new milk. 114 pints sugar. 1 tablespoon Cooper’s gelatine. Whites 2 eggs. Take the cream, milk and sugar; soak the gelatine in one pint cold water ten minutes. Place over fire, stir and remove soon as dissolved; when nearly cold beat to a froth and flavor with vanilla. Beat the whites of two eggs to a stiff froth ; add to the above and freeze. LEMON SHERBET. Mrs. L. M. Armstrong. 2 tablespoons gelatine. Juice of 10 lemons. 1 quart boiling water. 1 pint sugar. Soak the gelatine half an hour in enough water to cover; then pour over it the boiling water; add the sugar, stir over fire until it boils, set aside to cool, when cold add the lemon juice and strain. Ereeze. GRAPE SHERBET. Mrs. John D. Manley, St. Louis, Mo. 1 quart grape juice. 1 cup sugar. 2 cups orange juice. 1 white of egg. 2 teaspoons powdered sugar. ICES, SHERBETS, ETC. 157 Sweeten the grape juice to taste ; add the sugar to orange juice until sugar is dissolved, then add the grape juice, turn into freezer, and freeze. When nearly frozen, remove dasher and beat in wich a spoon the white of egg beaten light and mixed with the powdered sugar. Beat well, pack and stand away to ripen. PINEAPPLE ICE. Mrs. Louise Cullens. 1 can pineapple. 1 pint sugar. Ju'ce of 2 oranges. Juice of 3 lemons. Add the beaten white of eg ished. 1Y2 quarts water. 1 tablespoon gelatine in 1 cup hot water. White of 1 egg. g just before the freezing is fin- ICE CREAM. Mrs J. T. Crocker. 1 pint milk. 2 tablespoons Cooper’s gelatine. 3 pints cream. Soak gelatine 15 minutes in the milk, then heat well in a double boiler; add granulated sugar to suit. (I use 8 large cookspoonfuls). Should taste very sweet before freezing. Strain into freezer after sugar is dissolved ; let it get cold. Beat white of one egg and pour cream over it slowly, folding in, then pour into freezer, flavor with i ounce vanilla and then freeze. ORANGE SOUFFLE. Mrs. J. T. Keller, St. Louis. Mrs. J. F. Stillwell. 1 package orange Jello. 6 yolks of eggs. 1 pint boiling water. 1 quart whipped cream, sweet- 1 pint sugar. ened to taste, t pint orange juice. Dissolve the jello in the boiling water; let cool, beat the yolks of eggs very light. Mix and freeze to a mush before adding the whipped cream. 158 THE EDWARDSVILLE COOK BOOK. - MILK SHERBET. Mrs. Sarah R. Springer. 1 quart new milk. 2 lemons. 2 cups sugar. 1 orange. 1 gill cream. Strain juice of fruit on the sugar and freeze immediately. MAPLE ICE CREAM. Mrs. E. J. Jeffress. 2 cups maple syrup

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