Tomato Water Ice

Ingredients

• 4 lb. tomatoes
• 1 dessertspoon rum
• 1/2 pint white stock
• 1 tablespoon tarragon vinegar
• 1 oz. castor sugar
• Pepper and salt
• 1 oz. chopped parsley

Method

1. 1

   Boil tomatoes until tender in a little water, then rub through a sieve.

2. 2

   Blend purée with chopped parsley and other ingredients, pour into a tray and allow to freeze firm.

3. 3

   Transfer to a cooled basin and beat until light and frothy.

4. 4

   Return to tray and freeze until firm without further stirring.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 6. The excerpt below is the record exactly as published.

TOMATO WATER ICE 4 |b. tomatoes | dessertspoon rum 4 pint white stock Carmine to colour | tablespoon tarragon vinegar Pepper and salt $ OZ. castor sugar Chopped parsley Boil the tomatoes until tender in a little water, then rub through a sieve. Blend the purée with the chopped parsley and the other ingredients, pour into a tray and allow to freeze firm. Transfer to a basin which has been cooled in Prestcold, and beat until the mixture is light in colour and frothy. Return to the tray, and freeze until firm without further stirring. GRAPE JUICE ICE (Six servings) 2 cup grape juice 24 cups water 14+ cups sugar 4 tablespoons lemon basis To lemon basis, add water and sugar and grape juice. Freeze and serve in very cold dishes. Note : Lemon basis is any amount of lemon juice with sugar added to it to make a saturated solution—that is, pour in as much sugar as lemon juice will absorb. RASPBERRY ICE 4 tablespoons lemon basis 2 cups water | cup strained pulp and juice To lemon basis add water and raspberry juice and pulp which has been put through a wire sieve to remove seeds. Chill and freeze. ORANGE ICE 4 tablespoons lemon basis 4 cup water | cup orange juice To lemon basis add water and orange juice. Chill and freeze. 7 — GRAPEFRUIT ICE 4 tablespoons lemon basis _ | cup grapefruit juice | cup orange juice | cup water 6 tablespoons sugar To lemon basis add water, orange juice and grapefruit juice. Chill and freeze. Egg whites slightly beaten and added to an ice mixture will improve its con- sistency. PRESERVED FRUITS Preserved fruits, both crystallised and glacé, also jam and jelly, can be used successfully with ice cream. Thin cream can be used for the purpose, but care must be taken that the right proportion of preserved fruit is used, for if the mixture is too sweet, it will not freeze satisfactorily. CHERRY ICE CREAM 4 gill purée of cherries 2 oz. castor sugar

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