Tokay Cream Ice

Ingredients

• one quarter-pound of sugar
• a stick of cinnamon bruised
• the thin rind of a lemon
• half a pint of water
• ten yolks of eggs
• one pound of castor sugar
• one and a half pints of milk
• one wineglassful of Tokay
• one breakfastcupful of well-whipped cream
• three ounces of sliced pistachios
• the same quantity of finely-minced orange peel

Method

1. 1

   Dissolve sugar in pan over heat, stir until boiling, then bake.

2. 2

   Add cinnamon and lemon rind, return to oven briefly.

3. 3

   Mix water, yolks, sugar, and milk, stir until thickened, then strain.

4. 4

   Add Tokay, freeze, and mix in whipped cream, pistachios, and orange peel before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 97. The excerpt below is the record exactly as published.

Tokay Cream Ice.) Put one quarter-pound of sugar into a pan, place it on the Are and keep stirring until it begins to boil, then remove it and put it in the oven to bake. Take it out when done, add a stick of cinnamon bruised, and the thin rind of a lemon. Replace it in the oven, and let it remain for a few minutes. Then pour half a pint of water into a basin containing ten yolks of eggs, one pound of castor sugar, and one and a half pints of 227 BANQUETS OF THE NATIONS milk ; mix these well together and pour into the pan on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. Add one wineglassful of Tokay, place the basin on the ice to freeze the con- tents, and mix in, just before it is completed, one break- fastcupful of well-whipped cream, three ounces of sliced pistachios, and the same quantity of finely-minced orange peel

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