Raspberry Cream

Ingredients

• a quart of the fruit
• a quart of cream
• half a pound of sugar

Method

1. 1

   Rub a quart of the fruit through a hair sieve to extract the seeds; then mix with a quart of cream, sweeten with half a pound of sugar, and freeze.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 22. The excerpt below is the record exactly as published.

a quart of cream, and freeze. MILLE FRXHTS Take a spoonful each of preserved straw- berries, raspberries, apricots, currants, green- gages, ginger, gooseberries, plums, and or- ange-peel cut into small pieces. Sweeten a quart of cream with half a pound of sugar ; add to it a glass of noyau and the fruit. Freeze. 94 COLD DISHES FOR HOT WEATHER ORANGE CREAM Scrape lightly, with a pound of lump- sugar, the rinds of 6 oranges. To this sugar add 3 cups of water and the strained juice of the oranges. Place over the fire, and boil for five minutes. Beat lightly the yolks of 6 eggs, and mix with the syrup. Return to the fire, and whisk lightly until it thickens ; take from the fire, and add a glass of orange- flower water. When cold, freeze. PINEAPPLE CREAM Grate a fresh pineapple, and mix with a pint of syrup made from one pound of sugar. Add to this a quart of cream, and rub through a sieve. Before grating the pine take from it two or three slices, which must be cut into small dice and added to the strained cream before freezing. PISTACHE CREAM Beat to a paste in a mortar a half-pound of pistache nuts with a spoonful of brandy. Mix with a quart of cream and the yolks of 4 well-beaten eggs. Sweeten with half a ICE-CREAMS AND WATER-ICES 95 pound of sugar, and place the mixture over the fire, stirring gently until it thickens. When cold, freeze. If you wish to color this cream, put to it a spoonful of spinach- juice. BASPBEBBY CBEAM Eub a quart of the fruit

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