Orange Sherbet
From Miss Parloa's kitchen companion, 1887
Serves 1
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 353. The excerpt below is the record exactly as published.
half a cupful of sugar, and the grated yellow rind of two PUDDINGS. 678 oranges. Add to this preparation the juice of four oranges. Cool and freeze. Boil three table-spoonfuls of sugar with three of water for two minutes. Beat this into the white of one egg- that has been beaten to a stiff, dry froth. Stir this meringue into the frozen mixture, and the sauce will be ready to serve. 43 674 MISS PARLOA'S KITCHEN COMPANION DESSERT. FROZEN DISHES. DURING hot weather dessert should be as light and cooling as possible. Nothing gives so much general satisfaction as, or is more healthful than, frozen dishes. Almost everything in the way of fruit can be frozen, and the variety of ice-creams that can be made is too great for enumeration. Once get into the way of preparing ices, and the work will seem as simple as that for the produc- tion of almost any other dessert, and the cost will be found less than one is likely to imagine. There is a right way and there is a wrong way to do everything ; follow the directions given in this chapter for pack- ing and freezing, and you will have no difficulty in attaining success. The simplest kind of ice-cream is that made only of cream, sugar, and flavoring. A quart of cream mixed with a small cupful of sugar and two-thirds of a table- spoonful of vanilla, lemon, or orange extract will give a very satisfactory dish. Or a quart of strawberries may be sprinkled with a pint of sugar, mashed, and allowed to stand two hours; then put with a quart of cream, rubbed through a strainer, and frozen. Almost any kind of fruit can be made very sweet, and frozen with water. The average proportions would be one pint of sugar to three pints of fresh fruit, or a quart of canned fruit, and one quart of water. The juice of any fruit can be combined with water and sugar, and then frozen. The more acid the fruit, the less the quantity DESSERT. 675 required. For example, the juice of five large lemons, a pint of sugar, and a quart of water will make lemon sherbet, but for orange sherbet ten oranges are needed. Some preparation is necessary for the freezing. The ice must be broken into pieces about as big as a pint bowl, and then put into a canvas bag, and pounded with a mallet until these pieces are reduced to the size of a bird's egg, or entirely crushed. After adjusting in the freezer the can contain- ing the liquid, pack around the can a layer of ice five inches deep. Sprinkle this freely with rock salt. Con- tinue putting in these alter- , „ . -I -I. Mallet and Ice-bag, nate layers of ice and salt until the can is full, pounding the packing with a paddle or stick of wood each time that salt is added. Turning the crank a few times will cause the ice to settle, and a little more should be added. Never draw off the water which forms in the tub, because it fills every crevice and gives the can a complete cold envelope. For a gallon freezer there will be needed about ten quarts of ice and three pints of salt. By using more salt the work may be done more quickly, but the cream will not be so smooth. At first the crank should not be turned fast, but the speed should be increased as the cream grows hard. When the cream is finished, carefully wipe the bits of ice and salt from the cover of the can, and remove the cover without displacing the can. Kemove the beater, scraping the cream from it, and work a large spoon up and down in the can until the space left by withdrawing the beater is filled, and the cream is light. Keplace the cover, putting a cork into the hole from which the trunk of the beater was taken, and set the freezer aside for a while, — being careful, however, that it is kept in a cool 676 MISS PARLOA'S KITCHEN COMPANION. place, and that the can is covered with ice, and a piece of carpet or a blanket thrown over it. When serving-time comes, take the can from the tub, and place it for a few seconds — ten should be enough — in a pan of tepid water, and the heat will cause the cream to slip out easily upon a dish. If the can be placed in cold water it will take considerably longer, but the cream will come out smoother and firmer. If a large cooking-spoon be dipped for an instant into hot water when the cream is served, the cream may be taken from the freezer in smooth, egg-shaped portions, pleasing to the eye. If the cream is to be moulded, it should be removed from the freezer when the beater is taken out ; and when it is put into the mould, it should be worked up and down with a spoon, so that every part of the mould shall be filled. Place a sheet of white paper over it before putting on the cover, and then bury the mould in fresh ice and salt. If the mould is to stand in the salt and ice for many hours, cut a strip of paper or cloth to fit round the cover where it joins the mould ; spread this with soft butter or sweet mutton-tallow, and fasten it where the cover and mould join. This will keep out the salt water. Remove this, and wipe carefully before taking off the cover. Philadelphia Ice-cream. Genuine Philadelphia ice-cream is understood to be a composition of pure cream, sugar, and flavor. The cream may be rich or thin, but milk of poor quality will not answer. If the cream be exceeding rich it may be diffi- cult to freeze and may contain grains of butter; so it should be made cold, before any other work is done, by keeping it in a pan of ice-water for half an hour. The cream furnished by city milkmen is not likely to be found too rich, but when one is supplied by a Jersey cow it is best to use half milk and half cream. DESSERT. B77 To make ice-cream, mix three pints of cream, a gen- erous half -pint of sugar, and the flavor; and after letting the mixture stand for twenty minutes in the freezer, carefully packed in ice and salt, turn the crank for twenty minutes. The cream will then be hard and smooth. If vanilla be the flavor chosen, use a scant table-spoonful ; if lemon, use a little more than half a table-spoonful. Or, instead of using lemon extract, one may put the juice and grated rind of two lemons into a stew-pan with the half-pint of sugar and half a cupful of water
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Cook this with the app: pantry check, scaling, and the assistant.