Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 2 cups sugar
- 2 tablespoons chalmer's gelatine which has been soaked in cold milk
- 1 cup chopped almonds
- a piece of carpet
- three measures of ice to one of salt
- 34 filled
- four measures of ice to one of salt
- salt
Directions
Frozen dishes are perhaps the easiest desserts to be prepared if one is provided with a good freezer, ice shave, or burlap bag and axe, sufficient ice and coarse salt. Snow may be used instead of ice, but as it is not easily acted upon by the salt, pour water upon the snow and salt until it is slushy. Never draw off the salt water until the mixture is frozen unless there is danger of its getting into the can, for this salt water is what effects freezing.
Shave ice, or if you haven't an ice shave, put the ice in a burlap bag and pound it fine with the broad side of an axe. Adjust can con- taining mixture to be frozen in the wooden tub, fasten the crank, and give it a turn to see that the can fits in the socket. Allow three measures of ice to one of salt for ice cream, sherbet or water ice, while equal parts of ice and salt should be used for freezing frappe, and packing mousse or parfait. If only a small quantity is to be frozen, the ice and salt need come but little higher in the tub than the mixture in the can, otherwise fill tub to top of can. As the mix- lure increases in bulk when freezing, the can should never be more than 34 filled. Turn the crank slowly and steadily until it goes pret- ty hard. After mixture is partly frozen the crank may be turned more rapidly. Add more ice and salt as needed. In freezing water ices turn the crank slowly for a few minutes, then rest for about five minutes, turn slowly again and again rest. Continue this until the water ice is frozen quite hard. It requires a much longer time to freeze water ice than ice cream. If you are making a sherbet in- stead of a water ice turn dasher rapidly until the mixture is frozen pretty hard. After mixture is frozen, draw off water; remove
206 THE "WARKEN COOK BOOK
dasher ; with a large wooden spatula scrape the cream from the sides of the can, then beat and work it for a number of minntes ; put lid on the can, with a cork in the opening; repack with icf and salt, us- ing now four measures of ice to one of salt; cover the tub with a piece of carpet or with newspapers and set away for one or two hours to ripen. Water ices and sherbets should be given three or four hours for this ripening process, by which we mean the blending of the different ingredients. When ready to serve, dip can in cold water, wipe, then turn cream out on a dish. If you wish to mould the frozen mixture, do not freeze too hard. Fill the mould or form with the mixture, being careful to fill every part of the mould. Cover with buttered paper, buttered side up. Put on cover and press down. Kepack in salt and ice.
ICE CREAM
• ALMOND ICE CREAM.
1 qt. cream, 1 qt. milk, 2 cups sugar; scald sugar and milk witli 2 tablespoons Chalmer's gelatine which has been soaked in cold milk, let cool ; add cream and 1 cup chopped almonds and freeze.
Mrs. W. W. Rankin.