Peach Water Ice

Ingredients

• 1 lb. loaf sugar
• 14 pints water
• G ripe peaches

Method

1. 1

   Proceed as for apricot water ice.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 75. The excerpt below is the record exactly as published.

PEACH WATER ICE. 1 11). loaf sugar. 14 pints water. G ripe peaches. Glace aux Peekes. Juice .of 1 lemon and 1 orange. Orange rind rubbed off on lump of sugar. proceed as for apricot water ice, 136 DAINTY DINNERS AND DISHES. PINE-APPLE WATER ICE. Glace a V Ananas. 1 11). loaf sugar. 1 pint water. Pine-apple to wei gli f lb. when peeled. Juice of 1 lemon. Boil the sugar and water together for 10 minutes. Pound the pine-apple to a fine paste, add to it the lemon juice and boiled syrup, mix all well together, rub through a hair sieve, and freeze. • PISTACHIO ICE. 24 oz. pistachio nuts. 4 pint custard. £ pint cream. Ice and freezing salt. Pound the pistachio nuts finely and pass them through a wire sieve. Mix the custard, which should be sweetened, with the nuts, and then add the cream, stiffly whipped. If necessary to improve the colour, add a few drops of apple or spinach green. Freeze in the usual manner. £ lb. almonds. G oz. castor sugar, PRALINE ICE. Glace Pralinee. Yolks of 3 eggs. 4 pint cream, pint milk. Blanch the almonds, put them on a tin in the oven till a pale coffee colour, pound them in a mortar with 4 oz. sugar, adding a spoonful or two of milk during the process. Make a custard with the yolks of eggs, 1 gill of cream and the milk ; pour it boiling hot on the burnt almond paste; when cold, add a gill of whipped cream and freeze at once. PUNCH A LA ROMAINE. 1 lb. sugar. 1 glass rum or kirschwasser, G lemons. 2 whites of egg. 1 pint syrup. Ice and freezing salt. Strain the lemon juice into a stew-pan, add the sugar and 14 pints of water and the thinly cut rind of 1 lemon. Boil up, skim, simmer for a few minutes, strain, lot it cool and freeze it in a freezing pan packed round with ice and salt. In tho meantime heat up the syrup, beat the egg whites stiffly, and mix them with the syrup when it has reduced a little and is still actually boiling. Remove from the fire and stir until cool. Now add the rum or kirsch, add it to the ice and mix thoroughly. This punch must not be frozen stiffly. Serve in punch glasses or goblets. CREAM AND WATER ICES. 137 RASPBERRY AND CURRANT WATER ICE. Glace rouge. 1 pint fruit. \ lb. loaf sugar. It pint water. 1 egg white. Boil the sugar and water together for 10 minutes to make a thick syrup. Strain it, and add it, when cold, to the fruit which has been rubbed through a sieve. Mix and add the egg white, stiffly beaten. Freeze and serve. SORBET AU RHUM. 8 large lemons. ^ lb. lump sugar. 2 wineglassesful best rum. 1 pint boiling water. Wash and dry the lemons thoroughly, peel them thinly, so that none of the white pith comes away. Place the peel in a deep basin, add to it the sugar and water, stir slowly till quite dissolved, and leave till cold. Then add the juice of 6 lemons and 4 drops essence of lemon. Strain through a hair sieve into the freezer, and when nearly frozen, add the rum, mixing it in lightly but thoroughly. Pile up in tall custard glasses and serve at once. STRAWBERRY WATER ICE. Glace aux Fraises. | lb. loaf sugar. 1£ pints of water. 1 lemon. 1 lb. fresh strawberries. Boil the sugar and f pint of water together, and then add ^ pint of cold water and the juice of 1 lemon. Pass the straw- berries through a sieve and add them to the mixture. Freeze when cold. TANGERINE WATER ICE. Glace aux Tangerines. 0 Tangerine oranges. 1 pint water. ^ lb. loaf sugar. 2 egg whites. Pub some of the lumps of sugar on the rinds of the tangerines. Boil all the sugar to a syrup in the water for about 10 minutes. AVhen cold, add the strained juice of the tangerines. Whisk the egg whites stiffly, add them to the mixture, and freeze. DAINTY DINNERS AND DISHES 138 VANILLA ICE CREAM. Creme Glacee a la Vanille. 2 eggs. ; }j pint milk or almond milk. ^ lb. loaf sugar. I Vanilla. 5 oz. isinglass. Put all the ingredients with the exception of the vanilla into a jug. Stand it in a saucepan of boiling water and stir till it is thick and creamy. When cold, strain and flavour with vanilla. Mix well and freeze. STRAWBERRY CREAM ICE. Creme Glacee aux F raises. Can be made like the vanilla ice using ^ lb. fresh strawberries instead of the vanilla. Half the strawberries can be crushed and the rest put in whole. SWEETMEATS. The following recipes for making sweetmeats are given because they do not require any special apparatus. For sweet making proper, a sugar-boiling thermometer, aluminium saucepans, special moulds, etc., are necessary. The simple sweatmeats here given want only the best quality sugar, paste colours instead of liquid colours, and a few essences and flavourings. The recipe given for fondants is the foundation for most sweets. ICED ALMONDS. Beat the white of 1 egg with sufficient finely sifted icing sugar to make it thick (using at least 4 oz.). Colour half of this pink, and leave the other half white. Blanch some Jordan almonds and dip each one in the mixture till well and roughly coated. Set them in a cool oven on a baking-sheet, taking care they do not colour. CHOCOLATE CARAMELS. 4 lb. grated chocolate. 1 breakfastcupful brown sugar. | breakfastcupful milk. 2 tablespoonsf id treacle. 1 oz. butter. Boil all the ingredients together till it thickens. After 20 to 30 minutes boiling, drop a little into cold water, and if it sets, the mixture is ready. Pour into well buttered dishes, and cut into squares when it begins to set. Coffee caramels are made by using coffee essence and cream (about 1 gill) instead of the grated chocolate. COCOA-NUT KISSES. 1 lb. loaf sugar

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