Orange Ice-Cream

Ingredients

• juice of one dozen oranges
• one lemon
• grated rind of two oranges
• one and one-third teacups sugar
• cream

Method

1. 1

   Prepare juice of oranges and lemon, add grated rind, and cook with sugar to a syrup.

2. 2

   Strain, cool, and mix with cream when half frozen.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 300. The excerpt below is the record exactly as published.

juice of one dozen oranges and onf iemon as in Saratoga Ice-cream, add grated rind of two oranges, and cook to a syrup with one and one-third teacups sugar, strain, cool and mix with cream when half frozen. Stravyberry Ice-cream is made as above, first preparing one quart juice from two or three quarts hemes, by ma&hmg through the wire sieve, add- inecto pu'p in sieve when juice ceases to run, two-thirds teacup sugar (this is ID addition to quantity given for ice-cream), let stand an hour, mash; strain and add to first juice, then cook to a syrup and finish i'l above A teaspoon or two orange juice added with the svrup makeg a delicious flavor. Raspberry Icecream is made as the Strawberry using the Cuthbert variety. For Riced Orange leer cream^ wash and parboil eight or nine tablespoons best rice, put in custard kettle with quart milk and pint cream, teacup and a half sugar and a pinch salt ; cook till grains are almost dissolved ; when done, stir in yolks of six eggs and two tea- spoons vanilla, mix well together, freeze as directed, then place in mold and pack. When Bioed oms* readv to serve take from mold and place on the top and around the base a dozen oranges prepared as in Orange Compote. Peofch Ice-cream. — Mash to a pulp one quart peaches, strain through a hair sieve and add six ounces of loaf-sugar which has been on range to dissolve a few minutes ; add one pint and a half cream, a few drops of cochineal to give a nice peach-color and freeze as directed ; or cook three pints cream and two teacups sugar, strain and when cool freeze ; when half frozen add one heaping pint peach pulp mixed to a smooth paste with two teacups sugar and ada also the pint of cream, whipped*. Two quarts peaches make one pint pulp. If wished, reserve quarter of them, cut in dice and add to cream just before serving. ^ To prepare pulp dg not peel till just ready to use, as all light fruits darken so quickly, and it is better to «ven drop in cold water as soon as peeled, but must not remain long as juice will be extracted; chop in fruit bowl, mash, and add sugar as above, stirring till dissolved and strain before adding to frozen creanu If Peach Flavor is used, take twice as much as of the pulp and mix it with the cooked cream after latter has cooled. Canned peaches are used same way as fresh fruit, utilizing the juice for pudding sauces or ices. Any of above recipes may be molded and surrounded with pieces of the fruit when served. Nice Apricot and Apple Ice-cream may be made as above, except do not pare fruit. Plum and Cherry Ice-cream are made same way, except after stoning and mashing the fruit add a few of the kernels pounded to a paste, and the dark fruits can stand an hour or so. stirring occasionally ; if the light fruits are placed in a covered ICES AND ICE-CREAM. 359 dish they may also be kept awhile and will strain easier. Any fruit may be used as above and for Svdss I^e- cream whip all of the cream, instead of cookiilg a part, using powdered sugar and not straining ; freeze, add fruit and finish as above, and if wished even more delicious add with the fruit whites of six eggs, beaten with a quarter teacup sugar. Pine-apple Ice-cream. — ^Three pints cream, two large ripe pine- apples, pajred, and eyes, heart or core removed, as lattpr is bitter, two pounds powdered sugar ; slice pine-apples thin, scatter sugar between slices, cover and let stand three hours ; cut or chop it up in the syrup, and strain through a hair seive or double bag of coarse lace ; beat gradually into the cream, and freeze, adding when half frozen a pint of cream, whipped ; reserve a few pieces of pine-apple, unsugared, cut into square bits, and stir through cream wnen frozen. Peach Ice-cream, may be made in same way j or for Saratoga Ice-cream take above pro- portions, ilsing granulated sugar ; cook the cream and two teacups sugar, strain, cool and freeze and when half frozen,add fruit j tdce prepared as follows : «»«»^p^^ fiware«. Mash and strain the pulp, a heaping pint, and to this add juice of two oranges and one lemon

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