Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Bean | 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
- 2 quarts berries
- 2 pounds sugar
- 2 quarts cream
- 1 cup cold water
- 3 cups cranberries in 114 cups water
- 1 tablespoonful gelatine in % cup cold water
- 2 quarts water
- one quart of water
- 3 pints water
- 1 pint maraschino
- a cupful of water to the pulp at last
- 6 eggs
- 1 vanilla bean
- half freeze the cream by itself
- 1 lemon
- 2 cans pineapple
- 8 whites of eggs
- one lemon into the freezer
- 2 oranges
- 2 lemons
- 6 whites of eggs
Directions
PHONE 1109 Reno, Nevada
44 THE JUST-WED COOK BOOK
ICE CREAM, ICESDAAmT™?ZEN
PEACHES MELBA ICE CREAM
1% pint cream, 6 eggs (yolk),
1 vanilla bean, y2 pound powdered sugar. Put the cream in a double boiler, with the vanilla bean split in half. Beat
the yolks of the eggs and the sugar together until light, add to the hot cream, stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.
Take half a cup strawberry syrup, half a cup raspberry syrup. Put on stove; when it begins to boil add a scant teaspoonful corn starch dissolved in a little water. Take from fire and put in cool place.
Peel fresh peaches and place on ice, then pour the above syrup over the ice cream.
Whole preserved, sweet peaches are used, out of season.
STRAWBERRY ICE CREAM
2 quarts berries (red, ripe and 2 pounds sugar,
sweet),. 2 quarts cream.
Cover the fruit with the sugar and mash them together, and rub the fruit and syrup through a sieve into a bowl; adding a cupful of water to the pulp at last. Half freeze the cream by itself, and then add the strawberry syrup and finish freezing as usual.
RAISIN AND CRANBERRY FRAPPE
Simmer % cup ground raisins (that have been soaked in 1 cup cold water for two hours) until reduced to pulp. Cook 3 cups cranberries in 114 cups water and press pulp through sieve. Soften 1 tablespoonful gelatine in % cup cold water and dissolve by standing in hot water; combine ingredients, add 1% cups sugar, juice 1 lemon and beat well together. Turn into freezer, pack in ice and salt, and let stand for two hours. Delicious to serve in sherbet glasses with roast turkey.
PINEAPPLE ICE
2 cans pineapple, 2 quarts water,
2 pounds sugar, 6 or 8 whites of eggs,
Strain the juice from one lemon into the freezer. Make a boiling syrup of the sugar, and one quart of water, and throw in pieces of pineapple, previously cut in large dice. Let boil a few minutes and then strain the flavored syrup also into the freezer. Add the other quart of water and freeze. Strew some sugar over the pieces of pineapple and set them on ice; when the syrup is nearly frozen, add some red fruit juice or coloring to make it pink, the beaten whites, and freeze again. Throw the pieces of pineapple on top, cover down, and let remain until ready to serve, and then mix them in.
MARASCHINO PUNCH
2 pounds sugar, 2 oranges (juice only),
3 pints water, 1 pint maraschino, 2 lemons (juice only), 6 whites of eggs.
Mix the sugar and water and juice of fruits together; strain and freeze, add the whipped whites and beat up.