Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 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
- one pound of fruit
- two cups of sugar
- one pint of water
- one pint of fruit
- 2 cups of susar
- 1 pint of water
- 1 pint of suear
- 1 pound of ciierries
- 1 pound of sugar
- 1 quart of water
- 4 pound of snear
- 1 pint ot water
- 2 cups of sugar
- 1 pound of sunar
- 1 quart ot strawberries
- 1 quart of lemon ice cream
- 2 ounces of stoued cherries
- 2 ounces ot pineapple
- 2 ounces of strawberries
- 2 ounces of grapes
- 2 ounces of fe&clieb
- 2 ounces of apricots
- 2 ounces of oranses
- 1 ounce of candied cherries
- 1 ounce
- 1 ounce of candied pineapple
- 1 gill of sherry wine
- half teaspoonful of vanilla
- 2 ounces each of stoned cherries
- a pound of sugar
- a quart of lemon ice cream
- a gill of sherry wine
- a pint of syrup made of sugar
- 2 fine
- 1 dozen fine bananas
- 2 oranees
- 6 fine oranges
- one side
- 12 lar£e peaches
- twelve large peaches
- 1 larae plneapnie
- 3 lemons
- three lemons
- three parts
- one portion on top of the cream
- salt
Directions
Des Fruits Glacgs.
The variety of fruits always to be found in the New Orleans markets are the pleasure and surprise of visit- ors to the city, as well as a delight to the residents. No manner of serv- ing fruits in summer is more accept- able than the methods of freezing them in vogue among the Creoles.
Remember that in freezing fruits they must always be mashed or cut very fine, for fruit freezes more quickly than liquid. Fresh fruits are always more delicious than canned fruits. The latter are rarely used for freezing in Creole homes, as fresh fruits in season are always to be found in our markets.
The following recipe for freezing fruits will serve for almost all kinds of fruit:
HoTV to Freeze Frulta.
Take one pound of fruit, or one can, two cups of sugar, and one pint of water. Cut fine, and mix all the ingredients together. Then freeze in the ice cream freezer, according to directions already given for freez- ing.
The proportions of ingredients used in freezing fruits are generally
one pint of fruit, one pint of water and half a pound of sugar. Increase in ptoportion. Peaches arid such fruits as are watejy may often be frozen without addition of vrater. Serve with rich cream or milk.
Frozen Apricots.
Abricots Glacfis.
2 Fine, Rine Apricots. 2 cups of Susar. 1 Pint of Water or Cream. Pare the apricots, cut them in two, remove the stones, and cut in small pieces. Mash the fruit and the sUgar together, add the water or cream, and turn into the freezer and pro- ceed to freeze as in Ice Cream. (See recipe Ice Cream.)
Frozen Bananas.
Bananes Glacfies.
1 Dozen Fine Bananas.
% Pound of Sugar.
1 Pint of Suear or Cream.
The Juice of 2 Oranees.
Peel the bananas, cut them very
fine and mash well; add the cream or
water and the orange juice, turn into
the freezer and pack away in ice and
rock salt. Set to freeze according to
directions given for freezing Ice
Cream. (See recipe.)
Frozen Cherries.
Cerises GlacSes.
1 Pound of Ciierries. 1 Pound of Sugar.
1 Quart of Water. Stone the cherries, mix them with the sugar and add the water. Mix well and turn into the freezer and proceed to freeze as in directions for Ice Cream. (See recipe.) Serve with Whipped Cream or rich milk.
Frozen Oranges.
Oranges Glac6es.
6 Fine Oranges.
^4 Pound of Snear.
1 Pint ot Water.
x'are the oranges, and grate or cut them into fine pieces. Mix well with the sugar and set aside for an hour. Add the water and mix thoroughly. Turn into a freezer and proceed to freeze as in Ice Cream. (See recipe.)
Another delightful way is to cut off the tops of the oranges, about two inches deep; then) with a small and very sharp knife, remove the or- ange skin whole, being careful not to break. Set the orange covers to one side. Scoop out the inside of the oranges, being careful not to break the outer skin. Take these or- anges and arrange nicely in a square Biscuit Glacge mold, and set in a tub, the bottom of which has been filled with broken pieces of ice and rock salt. Prepare a Champagne Punch
(see recipe), fill the interiors of the oranges with this, set the orange covers on, and place the cover on the mold, covering , very tight. Cover well with broken pieces of ice and rock salt and set to freeze for an hour. Then take from the mold, place on a very cold dessert dish and serve immediately.
Frozen Feaclies.
Peches Glac6es.
12 Lar£e Peaches. 2 Cups of Sugar. 1 Pint of Water.
Take twelve large peaches or one can, two cups of sugar, and one pint of water. Cut the peaches fine, and mix all the ingredients together. Then freeze in the ice cream freezer according to directions already given.
Peaches, if very juicy, may often be frozen without addition of water. Serve with rich cream or milk.
Frozen Pineapple.
Ananas Glacfie's.
1 Larae Plneapnie. 1 Pound of Sunar. 1 Pint of Water.
Pare the pineapples. Cut out the eyes, and then grate the fruit, or cut It very fine. Add the sugar and wa- ter and stir well. When the sugar Is thoroughly dissolved, turn the mixture into a freezer, and proceed to freeze as in Ice Cream. (See re- cipe.)
Frozen StraTvberrles.
Fraises Glacfe'es.-
1 Quart ot Strawberries. 1 Pound of Sugar. 1 Pint of Water.
Mash the berries with the sugar and set aside for an hour. Add the water and mix well with the straw- berries. Turn the mixture '3nto the freezer and proceed to freeze as in Ice Cream (see recipe). Serve with rich milk or Whipped Cream.
Macedolne of Fruits.
Jtfacedoine de Fruits.
1 Quart of Lemon Ice Cream.
Tlie Juice of 3 Lemons.
% Teaspoonful ot Vanilla Extract.
2 Ounces of Stoued Cherries.
2 Ounces ot Pineapple, Cut in Dice.
2 Ounces of Strawberries.
2 Ounces of Grapes. 2 Ounces of Fe&clieB.
2 Ounces of Apricots.
2 Ounces of Oranses.
1 Ounce of Candied Cherries.
1 Ounce of An::elica. 1 Ounce of Candied Pineapple. 1 Gill of Sherry Wine. Prepare a quart of Lemon Ice Cream (see recipe.) Add to this a half teaspoonful of vanilla, 2 ounces each of stoned cherries, pineap- ple cut into dice sliape, 2 ounces of strawberries, 2 ounces of grapes, apricots, peaches and grapes cut into small pieces, and the candied fruits in equal proportions. Add a gill of Sherry wine, mix all the fruits light- ly, "turn into a freezer and proceed to freeze as in Ice Cream. (See recipe.) Again this Macedolne may be pre- pared by using instead of the Lemon Cream, a pint of Syrup made of sugar and water, to which has been added the juice of three lemons.
A very delightful and pretty way of freezing this Macedolne is to pre- pare the cream, mix the candied fruits and fresh fruits together; have ready a square ice cream mold, and place one-fourth of the lemon, cream at the bottom; divide the fruits into three parts, • and place one portion on top of the cream. Cover this with another portion of the cream, and lay on top the fruits. Again cover with the cream, and lastly with the fruits. Fill up the mold with the remaining portion of the cream, cover closely, pack in broken ice and rock salt, and set to freeze for two hours. Just before serving have ready a vessel with warm water, lift the mold and wash off rapidly, being very careful to remove all salt and ice. Carefully take the Macedolne of Fruits from the mold, turn into a cold dessert dish and serve immediately.