Sultana Cream

Ingredients

• One quart of cream
• 1 pound of raisins
• 1 tumbler of granulated sugar
• Pour on raisins enough whisky to cover them

Method

1. 1

   Let raisins remain in whisky for 12 hours.

2. 2

   Make cream and when nearly frozen add the raisins.

3. 3

   Serve with a sauce made of claret wine and sugar boiled for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 173. The excerpt below is the record exactly as published.

Sultana Cream. One quart of cream, 1 pound of raisins, 1 tumbler of granu- lated sugar. Pour on raisins enough whisky to cover them and let remain 12 hours. Make cream and when nearly frozen add the raisins. Serve with this sauce: One pint claret wine, 1^ teacups of granulated sugar. Put these ingredients in a saucepan and boil 15 minutes. Serve cold with the cream. Spanish Cream. One quart of rich milk, % box gelatine, 1 cup of granulated sugar, 3 eggs, 1 teaspoon of vanilla. Put imilk in double boiler, add the gelatine and stir until it dissolves. Beat yolks light and add the sugar; pour boiliag milk on eggs and sugar; return to sauce- pan a few minutes. Remove from fire, stirring in the beaten whites and vanilla. Rinse out cups with cold water and put 6 candied cher- ries at bottom of each and fill with the mixture. Set in refrigerator to harden. Turn out on a flat dish. Serve with whipped cream. Cream en Surprise. Use recipe for vanilla cream; after it is frozen take brandy peaches and envelop in this cream, making a circular ball. Return to freezer and let harden. Snowballs. Make a vanilla ice cream. When thoroughly frozen make into 286 KENTUCKY KECEIPT BOOK. round balls and roll in freshly-grated eocoanut until well covered. Serve at once. Pineapple Ice Cream. One and one-half pints of rich cream, 1 large pineapple, 1 pound of powdered sugar. Slice the pineapple thin and sprinkle with sugar, cover and let it remain 3 hours; cut or chop it in the syrup, strain through a sieve ; then beat gradually into cream and freeze rapidly. Reserve a few pieces of pineapple without sugar and add when cream is half frozen. Peach ice cream may be made the same way. Frozen Tom Jerry. Two cups of milk, % cup granulated sugar, yolks of 6 eggs, Yz teaspoon salt, 2^^ cups of cream, 2 tablespoons rum, 1 tablespoon of brandy. Make a custard, with milk and sugar, pour on beaten eggs with salt. Return to saucepan and cook till of good consistency and strain. When cool add the cream and freeze to a mush ; add rum and brandy and finish freezing. Frozen Peaches. Put 1 can of soft peaches through a sieve ; dissolve 2- coffee cups of granulated sugar in 1 cup of hot water ; add 3 cups of cold water, 2 tablespoons of lemon juice, 1 teaspoon vanilla; freeze. Orange Parfait. Have 1 cup of orange juice, % cup of lemon juice, 2 cups of granulated sugar, 1 pint of thick cream, 4 eggs. Add the sugar and juice and when hot pour on yolks beaten light. Return to fire and cook until it scalds, then strain through sieve. When cold add whites beaten stiff and the cream. Freeze. Pineapple Ice Cream. One-half pound of pineapple, % pound of sugar, 1 pint of cream, % pint of milk, juice of 1 lemon. Grate pineapple^ add sugar and lemon juice; put cream and milk in freezer; when partially frozen add sugar and fruit and finish freezing. Banana Ice Cream. One pint of cream, 1 pint of milk, % pound of sugar, yolks of 3 eggs, 4 bananas. Scald the milk, add the beaten yolks and sugar. Stir until it thickens, add cream and when cool the bananas, which should be mashed through a colander. Freeze at once. Tutti-Fnitti Ice Cream. Beat together 2 eggs and 1 cup of granulated sugar. Put 1 pint of rich milk in double boiler. When hot pour on the eggs, return to boiler, let it remain until it thickens. Remove from fire and cool. 1/4 teacup of citron, ^/i pound of candied cherries, 1 teacup KENTUCKY RECEIPT BOOK. 287 of chopped raisins, ^ poiind of almonds blanched and chopped fine. Pour 1 teacup of rum on fruit, let it remain 12 hours. Add this fruit to the custard with 1 quart of rich cream, 1 tumbler of granulated sugar

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