Walnut Ice

Ingredients

• two-thirds of the walnuts
• the yolks of eight eggs
• a pint of cream
• 3oz. of caster sugar
• 4oz. of caster sugar
• a gill at least of whipped cream
• a little essence of vanilla

Method

1. 1

   Pound two-thirds of the walnuts to a smooth paste, and mix with the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar.

2. 2

   Thicken this over the fire, stirring all the time, then strain, add a little essence of vanilla, and freeze.

3. 3

   Half-way through, add a gill of whipped cream and the rest of the walnuts roughly chopped, and re-freeze.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

two -thirds of the walnuts to a smooth paste, and mix with them very gently the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar ; thicken this over the Are, keeping it stirred all the time, then tammy, add a little essence of vanilla, and freeze ; half-way through add a gill at least of whipped cream and the rest of the walnuts roughly chopped, and re-freeze. Next in popularity to cream ices come the water ices, made with either fruit pulp, jam, or syrup. These can be made by adding plain water and sugar to the mixture, but a nicer effect is produced if a sugar and water syrup is used. This varies in strength, and where ices are constantly made it is well to invest in a saccharometer, a small ther- mometer-like contrivance by which the syrup can be D 34 ICES. accurately gauged ; for rough and ready use, how- ever, the following syrap will be found excellent : Boil together three pounds of cane loaf sugar with three quarts of cold water, keeping it well skimmed, allow it to reduce by rapid boiling to half this quantity, then strain through a clean fine cloth and bottle for use. In the chapter on Odds and Ends more definite particulars will be given as to the making of this syrup, and also with regard to boiling sugar. If making water ices with fruit pulp (obtained by cooking the fruit till soft enough to sieve, if sub- stantial, like apples, &c., or by simply pulping the fruit through a sieve, as in the case of strawberries, &c.), allow either a pint of water and 6oz. to 8oz. of sugar to the pint of pulp (taking the sweetness of the fruit into account) ; or else allow six full table- spoonfuls of the sugar syrup to the half pint of pulp. For instance, for lemon water, allow a pint of boiling water and 8oz. of loaf sugar to six lemons ; or, if using syrup, allow the juice of four to six lemons to the pint of boiling syrup. Lemon water ice is the foundation of so many other things that it may be as well to give the recipe for it first of all. Lemon Water Ice. — Peel six to eight lemons very thinly, and pour on to their peel a full pint of boiling sugar and water syrup (or put half a pound of sugar with the peel, and pour a pint of boiling water over it all), let it stand till cold, then strain it, add the strained juice of six lemons, and freeze. Apple Water Ice. — Peel, core, and slice a pound of good apples into a pint of water acidulated with the juice of one lemon, add a strip or two of the peel, PLAIN ICES, CREAM AND WATER. 35 and 2oz. of sugar ; boil it all to a pulp, then rub it tbiougb a sieve, and to eacb pint of tliis puree add a pint of syrup, and freeze. A.'piicot WntcT Ice. — Make like tbe apple “water. Halve and stone about tliirty good ripe apricots, crack the stones, and blanch and pound half the kernels, infusing them for a little in half a pint of water, with the juice of two lemons ; rub the fruit to a pulp, and to each pound of this pulp allow a pint of the sugar syrup, mix well, add the pounded kernels with the water, &c., in which they were infused, tammy it all, and freeze. Sanana Water Ice. — Peel and pound six good bananas, add to them the juice of two lemons (or oranges, if preferred), and a pint of sugar syrup, and freeze. Barberry Water Ice.— Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire ; when warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please, diluting them with sufficient sugar syrup to sweeten them to taste (adding a httle I more water if they are too thick), then when cold, freeze. This can also be made “with barberry jam, by mixing two good tablespoonfuls of the latter with / the juice of a lemon (the firsG does not require this ;as the fresh fruit is sour enough), a pint of water, > and a few drops of cochineal or carmine ; sieve it all, : and freeze. This ice is improved by the addition of I a spoonful or two of Italian mdringue, as it should Ibe very smooth and thick. D 2 36 ICES. Black Currant Water Ice— Pound together two pounds of ripe black currants and a pound of black heart cherries, with the blanched kernels of the latter ; mix them with 6oz. of caster sugar, one and. a half pints of cold water, and a few drops of carmine to imjDrove the colour, rub it all through a sieve, and freeze. Cherrij Water Ice.— Stalk and stone two pounds of ripe red cherries, bruise them, and set them over the fire in the preserving pan with half a pound of loaf sugar and a little water ; let them boil up till soft enough to pulp through a hair sieve ; blanch and pound a good handful of the cherry kernels, and infuse them for a little in the juice of two lemons. Now add to the cherries a pound of sugar, boiled till on dipping the fingers into cold water and then into the sugar it will form a tiny thread, breaking off into tiny drops at each end ; mix the fruit and sugar well together, and pour it on to the lemon juice and kernels, mix it altogether thoroughly, and freeze. Of course, this ice can be simply made with either jam or cherry syrup, but the little trouble involved by the above is well worth taking. (Mrs. A. B. Marshall’s recipe).— Mix the finely sieved pulp of two pounds of ripe white heart cherries with a pint of lemon water ice, six or eight drops of essence of almonds, the blanched and cdiopped kernels of the fruit, and a c-aret-glassful of Kirsch syrup ; freeze in the usual way. Chocolate Water Ice.- Melt 3oz. of vanilla choco- late and mix it with half a pint of water and a gill of sugar syrup, and freeze. PLAIN ICES, CREAM AND WATER. 37 Coffee Water Ice. — Mix together equal parts of good strong coffee, and sugar syrup boiled as for cherry water, add a liqueur-glassful of brandy or maraschino to the half j)int and freeze. Ginger Water Ice. — Pound 4oz. of pi’eserved ginger, and mix with a pint of orange water ice, tammy and freeze. Gooseberry Water Ice. — Top and tail a quart of green gooseberries, and cook with lOoz. or 12oz. of caster sugar

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