Nautilus Water Ice

Ingredients

• 4 lemons
• 1 can pineapple
• 3 eggs
• 4 oranges
• 4 cups water
• 4 bananas
• 4 cups granulated sugar

Method

1. 1

   Juice lemons, oranges, bananas, and chop pineapple very fine.

2. 2

   Add to the juice 4 cups of water and sugar.

3. 3

   After mixing all together place in the freezer and freeze.

4. 4

   When about half frozen, open the freezer carefully and add the white of 3 well beaten eggs.

5. 5

   Close, thoroughly freeze and pack.

6. 6

   This will make about 1 gallon.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.

3 eggs One half cup butter melted in 1 cup hot water put in a small tin pan on the stove to boil ; while boiling stir in flour ; take off and let cool ; when cold stir in 3 eggs, one after the other without beating. Drop on buttered tins and bake in a hot oven twenty to thirty minutes. Filling 1 cup milk 1 egg 1 half cup of sugar Thicken with corn starch and flavor with vanilla. — MRE. G. TYREE, Sacramento, Cal. 60 FEDERATION COOK BOOK Prune Whip 6 prunes 1 tablespoon sugar White of an egg 1 half teaspoon lemon juice Pick over and wash prunes. Soak several hours in cold water to cover. Cook in some water until soft. Re- move seeds and rub prunes through a strainer. Add sugar and cook five minutes. Add egg well-whipped. Add prune mixture gradually when cold. Add lemon juice. Pile lightly a buttered baking-dish. Bake 20 minutes in slow oven. Serve with boiled custard. — Miss MARIE FORD, Pas- adena. Prune Whip 1 third Ib. prunes 1 half cup powdered sugar Whites of 4 eggs Pick and wash prunes ; soak for several hours in cold water. Cook until soft : remove stones, wash and chop thoroughly. Add sugar to prunes. Beat egg whites until stiff. Add whites to prune mixture and pile lightly in a buttered pudding-dish. Bake 20 minutes in a slow oven. Serve cold with boiled custard. (A delicious dish). — MRS. KATE MANN BAKER, 891 Molino Ave., Pasadena. Hard Sauce 1 third cup butter 1 cup powdered sugar 1 third teaspoon lemon extract or lemon juice 2 thirds teaspoonful vanilla Cream, butter, add sugar gradually. Add flavoring. — Miss MARIE FORD, Pasadena. Steamed Apple Pudding 2 cups chopped apples 1 half cup seeded raisins Grated rind of lemon 1 cup of sugar 2 cups stale bread crumbs 2 eggs Spices to suit taste Pinch of salt Steam for two and one-half hours. Serve with hard sauce. — MRS. MATTIE QUINN, 2121 Que St., Sacramento. FEDERATION* COOK BOOK 61 Strawberry Pudding WHITE PART 1 pt. milk 4 tablespoons of sugar Juice of one lemon Butter size of an egg 1 pinch of salt 3 tablespoons corn starch PINK PART Butter size of an egg 1 cup of sugar 2 boxes of strawberries 3 tablespoons of corn starch Put sugar on berries ; mash and put on the stove to heat. Strain, set back on the stove to come to a boil. Add butter. Thicken with corn starch. Beat 3 whites of eggs stiff and stir beaten whites in the pink part, then while warm put in the mould in layers, white and pink to harden. Serve with whipped cream. — MRS. M. HOLLAND, 810 E. St Sacramento. Krunnel Torte 6 eggs One-half Ib. dates 1 tablespoonful baking powder 1 half Ib. chopped walnuts 1 cup bread crumbs Beat eggs separately, put whites in last. Serve with whipped cream. Bake in two layers. — MRS. BERTHA L. TURNER. Pasadena. Marshmallow Pudding Whites of 4 eggs 1 can shredded pineapple 1 cup sugar Vanilla Beat whites of eggs, fold in 1 cup of sugar and 1 can shredded pineapple. Add vanilla. Have dissolved 1 table- spoonful gelatine in 1 half cup water and 1 half cup boil- ing water. Turn gelatine over eggs. Divide amount and color one-half pink. Put in layers' in a mould to harden. Serve with whipped cream, sweetened and flavored. — MRS. BERTHA L. TURNER, Pasadena. 62 FEDERATION COOK BOOK Vanilla Sauce 1 half cup sugar 1 tablespoon corn starch or 1 and half tablespoon flour 1 tablespoon corn starch or 1J/2 tablespoons flour 2 tablespoons butter 1 teaspoon vanilla Grated nutmeg Mix sugar and corn starch. Add water gradually, stir- ring constantly. Boil 3 minutes. Remove from fire, add butter, vanilla and nutmeg. — Miss MARIE H. FORD, Pasa- dena. Strawberry Fluff 1 1-4 cups strawberries White of 1 egg Orange flavoring 1 cup fine sugar Macaroons Whipped cream Put strawberries, sugar, and the white of an egg into a bowl. Beat with an egg-beater until stiff enough to hold its shape. Pile lightly on a dish chilled and surround- ed with macaroons. Serve with whipped cream, sweetened and flavored with orange. — LEONYA JONES, Nautilus Club. Strawberry Puff Served with Boiled Custard 1 cup luscious strawberries 1 cup powdered or granulated sugar 2 eggs 1 pt. fresh milk Macaroons Prepare strawberries and place into a deep mixing bowl ; to this add sugar and the white of 1 egg. Beat well for about 20 minutes when the puff will be so light as to stand alone. To the yolk left over add 1 egg and beat very light ; then place upon the stove a saucepan containing the milk ; when this has reached the boiling point pour about one-half into the boil containing the beaten eggs, beating well at the same time ; then pour this back into the remain- der of the milk. By making boiled custard this way it will never curdle. Flavor and sweeten and set aside to cool. HOW TO SERVE (TWO WAYS) Chop fine some macaroons ; place in small berry dishes ; cover with strawberry puff and pour over all the boiled FEDERATION COOK BOOK 63 custard. (Serve). Without the macaroons serve the puff and custard with any kind of sliced cake. — MRS. E. CHAND- LER, Fanny Coppin Club, 944 36th St., Oakland. Nautilus Water Ice 4 lemons 1 can pineapple 3 egg's 4 oranges 4 cups water 4 bananas 4 cups granulated sugar

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