Zarina Oream

Ingredients

• i/^ box of gelatine
• % pint of water
• 1 tablespoon of sugar
• ^ pound of candied cherries
• ^4 pound of candied peaches
• ^ pound of almonds
• 1 quart of cream
• 1 tablespoon granulated sugar

Method

1. 1

   Dissolve gelatine in water, add sugar, fruit, and liquor.

2. 2

   Mix with whipped cream and pour into a mold lined with lady fingers.

3. 3

   Set to congeal.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.

Zarina Oream. Take i/^ box of gelatine and % pii^t of water; let it simmer until dissolved, add to this 1 tablespoon of sugar. Have ^ pound of candied .cherries, ^4 pound of candied peaches, ^ pound of almonds that have been blanched and cut in small pieces ; also cut peaches in small pieces. Pour over this fruit a champagne glass of sherry wine, Let it stand for some time. Add to it 1 tablespoon granulated sugar. Beat 1 quart of cream to a stiff froth and mix in the gelatine, while it is lukewarm (the same as in Charlotte Russe), at the same time stir in the liquor and the fruit. Use any kind of liquor preferred. Use Cox's gelatine. Line mold with lady fingers, pour in the mix- ture, set in a cool place to congeal. Eggnog Served With Zarina Cream. One quart of thick cream, beat the yolks of 6 eggs very light, then stir in 7 tablespoons of granulated sugar, nutmeg to taste. Pour over this 7 wine glasses of any kind of liciuor preferred. Let stand 1 hour. Add the whipped cream. HERBET Fruit Sherbet. Squeeze 2 dozen lemons and % dozen oranges. Make a syrup with 1 pint of water and II/2 pounds of granulated sugar, add this syrup to the juice and freeze, when frozen remove dasher and let it harden. Chop I/2 dozen oranges and % dozen bananas, a few strawberries may be added. In winter substitute 2 bunches of Malaga grapes if preferred to oranges and bananas. Wash the grapes and remove from the stem. Put sherbet on a flat dish and garnish the top and side with fruit ; pour over 1 gill of sherry wine and sprinkle fruit with powdered sugar. Serve at once. KENTUCKY RECEIPT BOOK. 295 Fruit Sherbet. Two bananas, 2 cups of berries, 1 pineapple, 3 lemons, 4 oranges, 3 cups of sugar, 1 pint of water. Cut the berries, slice bananas, chop the pineapple. Use pulp of oranges and juice of lemons, dissolve the sugar in water and pour over mixture. Freeze. Cranberry Sherbet. Boil 2 quarts of cranberries until soft, then strain through a jelly bag. Add 1 pint of granulated sugar to the liquid and par- tially freeze. Then whites of 4 eggs beaten very stiff. Freeze and let stand for 2 hours. Serve in punch glasses with whipped cream on top of each glass. Grape Sherbet. Sweeten 1 quart of grape juicfe and add 2 coffee cups of orange i juice; when partially frozen the well-beaten white of 1 egg and 1 tablespoon of granulated sugar. Eemove the dasher and let it harden. Lemon Sherbet. The juice of 10 lemons, 2 quarts of water, 2 pints of granulated sugar. Mix well and freeze. Lemon Oinger Sherbet. Two quarts of boiling water, 8 lemons, 2 tumblers of granu- lated sugar, y^ pound of candied ginger. Wash lemons and shave thin rind from 2 lemons. Put sugar, water, ginger and the rind into porcelain kettle and boil until clear. Eemove the scum as it forms, then add lemon juice and strain. Leave until cold, then freeze. Fruit Preserved in Alcohol. Take 1 pound of strawberries, cap them and put in stone jar, with 1 pound of granulated sugar. Cover with best alcohol. As different fruit ripens continue adding 1 pound of each fruit, with 1 pound of sugar, and cover with alcohol. Raspberries, currants, plums, fresh pineapple and peaches peeled and sliced are the most delicious fruits. Serve with ice cream. Chestnut Mousse. One pint of cream, % cup of candied cherries, 2-3 cup granu- lated sugar, 1 cup of chestnut puree, 1 scant tablespoon of vanilla. Cut cherries in half and mix with the chestnut puree. Prepare puree, pass the chestnuts, shelled, blanched and boiled through a sieve. Add sugar and vanilla, stir until sugar is dissolved. Cool and fold in mixture the cream, which must be beaten stiff. Turn into a mold, fill it to overflowing and press the cover down tightly over a piece of heavy paper. Pack mold in equal parts of salt and ice. Let remain 4 hours, then turn on a platter, decorate' with whipped cream or sliced chestnuts. 296 KENTUCKY RECEIPT BOOK. Tea Frai^e. Use English breakfast tea, 1 teaspoon for each cup. After steeping it sweeten to taste. When cold freeze. Serve in sherbet glasses with sprigs of mint around edge of glass and slices of thinly- shaved lemon on top. Fruit Frappe. Line a mold with vanilla ice cream. Fill the center with fresh berries or peaches cut in small thin slices. Cover with the ice cream and have the mold full. Pack mold in salt and ice for two hours until fruit is thoroughly chilled. Turn out on a flat dish and serve. llaple Mousse. One-half pint of maple syrup, yolks of 5 eggs, 1 pint of whipped • cream. Boil syrup and add beaten yolks, cook until thick. When cold add to whipped cream, put in mold and pack in ice and salt for 5 hours. Do not freeze. Pineapple Sherbet. One can of grated pineapple, 1 pint granulated sugar, 1 pint of water

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