Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts to a gallon of ice
- ten pounds of ice
- a cupful of sugar
- a gallon of ice cream
- a gallon of ice
- a gallon of cream in about ten minutes
- two separate
- 99 iges
- one just as soon as you can
- ten lemons will make from three quarts to a gallon of ice
- one must have molds
- salt
Directions
Apples, quinces, crabapples and plums require to be cook- ed with a good deal of water until soft. Currants and all sorts of berries need only a little water, or perhaps, if crush- ed, not any. Boil until the fruit is crushed, then pat in canton flannel jelly bags, and let drip. After all the juice lias dripped out that will, put another crock under, and squeeze out every particle. Keep these two separate. Now bring the juice to a boil, and while hot seal in self-sealing jars. Put it away and let it stand for three or four days. It will keep any length of time since it is sealed. When you wish to make it you will find a thick sediment in the bottom composed of particles so tine that no amount of straining w^ould remove it. Now pour off the juice very carefully, not disturbing the sediment. Measure the juice, and to each cup- ful allow a cupful of sugar. Mix tooether and boil until it jellies, skimming all the time. When done, pour into glasses. When entirely cold, seal either with a brandy paper and then <>ne dipped in white of egg, or melt parafine and entirely cover the surface of the jelly with it. This method makes beautifully clear jelly.
ExcHAXGE Cook Book. 99
If you liave not nn i(;e cream freezer buy one just as soon as you can. If you use ices and ice cream at all it will soon pay for itself, and if you do not often use them it is time to be- ffin, for in this climate where the summers are so hot they are a very delightful luxury, and at the same time are inex- pensive. Twenty pounds of ice will freeze and pack a gallon of ice cream. Eight or ten lemons will make from three quarts to a gallon of ice, according to their acidity. All the fruit juices make delightful and refreshing ices at very little expense. But besides this there is no dessert easier to make than any sort of ice. Those who are not in the habit of making ices seem to think that the labor of freezing is very great, but since the patent freezers have been invented the labor has been reduced to a minimum, and even a child could freeze a gallon of cream in about ten minutes with very lit- tle exertion. Cracking the ice and packing are the most dif- ficult parts, but they are not at all hard and any one can do it. First see that the cream or fruit juice you wish to freeze is ready to go into the freezer. Then examine the freezer. Put in the clapper and attach the crank, and see that it all works easily; if not oil it, using very little oil, and carefully wiping the cogs, so as to make sure that none of the oil can get into the freezer. Take about ten pounds of ice, if you w-ish to freeze a gallon, put it in a strong sack, and pound it very fine with a large wooden mallet. Now pour the ice into a large pan, and thoroughly mix with about one-third as much salt as you have ice. Meanwhile have the cream or fruit juice p
100 ExcHAXGE Cook Book,
the crank slowly for the first five or six minutes, and faster afterwards. At the end of ten or fifteen minutes your cream will be frozen. When it is hard frozen remove the clapper and crank, being very careful not to get any salt in the freezer. Beat the cream thoroughly with a silver spoon for a short time. Cover and cork up the hole. Pour off the salt water out of the hole in the side. Crack more ice, add salt, and pack as before. Cover the freezer with newspapers and a thick cloth, and set it aside to "'ripen'" as confectioners say. It will keep for four or five hours without repacking and improves with keeping. If it is to be used in the ijourse of half an hour or an hour it is unnecessary to repack it at all. To freeze ice cream in forms one must have molds for the purpose. Melon-shaped puddings moulds will answer. After the cream is frozen, dip the mold in cold water and then fill it solidly with the cream or ice, [)acking it down. Put a strip of cloth dipped in melted butter or parafine around the edge of the lid to prevent salt working in, and pack the mold firmly around with cracked ice and salt. Let it remain an hour or more. When ready to serve dip the mold in hot water an instant and then remove the cover and turn the ice out on a dish. It looks very pretty if surrounded with whipped cream, dotted over with candied cherries.