Strawberry Ice Cream
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 25. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM Mash the strawberries with the sugar and lemon juice and allow to remain in a cool place for one hour. Rub through a sieve, and add the Gelatine dissolved with the boil- ing water and cream. Freeze as_ usual. When frozen, take out a little of the frozen mixture, add the red colouring and flavour- ing, return to the freezer and beat evenly Page 45 2 Ib, sugar 1 teaspoonfal pistachio essence Yolks 8 eggs Green colouring ete to nine persons) Cz. COX'S INSTANT POWDERED GELATINE 1 gill boiling water 2 ozs. rice 2 yolks eggs 1 pint whipping cream 4 ozs, sugar 1 teaspoonful lemon juice 2 pint milk 12 large steamed pranes l cup hot milk £16 (Six to seven persons} 3 0%. OOZ'S INSTANT POWDERED ij GELATINE 8 yolks eggs 6 O8. sugar 4 tablespoonfuls boiling water Juice | lemon 2 gills cream 1 liqueur glass maraschino > pint peach pulp Orushed macaroons Some chopped almonds 126 [Fifteen to sixteen persons} 424 1 teaspoonful OOX'S INSTANT 8 tablespoonfuls boiling water 1 quart cream 1 quart strawberrics i lb. sugar Juice ¢ lemon 1 teaspoonful strawberry ezsence
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