Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Fruit | 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
- 1 pint of thick cream
- 4 drops essence of vanilla
- 1 quart of warm milk 2 ozs
- half pint of cream
- 1 pint cream
- 2 ozs
- 3 yolks of eggs
- five lemons
- 2 lemons
- 21 degrees of strength of the fruit syrup will be found the best
- 01 flavour
- cinnamon
Directions
NOTE. — Double Cream — i.e., very thick cream— should always be used for whipped creams ; but do not whip them too much, or they will be liable to curdle or be- come butter. It will be firm enough as soon as it stands in the position or shape you place it in. If for a large cream, more isinglass or gelatine in proportion must be used ; small ones, of course, have much less weight to carry. In adding wines or acids, reserve them till just before filling ; they are liable to curdle the cream.
Strawberry Cream.
Pick the stalks from i lb. strawberries, mash them with- J lb. fine sugar, rub them through a hair sieve with a wooden spoon, dissolve 2 ozs. gelatine in i pint warm milk ; let this cool a little ; whip 1 pint of thick cream, and stir it with the pulp and the gelatine solution ; if not dark enough, add few drops of cochi- neal, but do not waste much time over this part, the acid from the fruit is liable to turn the cream, and the gelatine is set before you have moulded the cream ; as soon as mixed put into mould or moulds, put on ice to get firm for an hour or so. Raspberry and red currant prepare in the same way. If fruit is not obtain- able, use 1 lb. of jam, little or no sugar.
Italian Cream.
Dissolve 1 oz. isinglass in a table-spoonful of hot milk, make a custard with i pint milk, 3 yolks of eggs, 2 ozs. of sugar, stir in 4 drops essence of vanilla, ^ glass of brandy, allow to cool a little, stir in isinglass and a well-whisked J pint thick cream ; put in oiled mould and set on ice.
French Cream.
Dissolve 1 pz. gelatine or isinglass in a table-spoonful of hot milk, add £ lb. sugar, £ lb. apricot pulp, teaspoonful of lemon juice, and lastly 1 J pint cream ; mix carefully, mould, put away to set as before. When different colours are required in mould- ing, put them in, and let each set firm separately before adding the next
Blancmange.
Dissolve in 1 quart of warm milk 2 ozs. gelatine or isinglass, flavour with the rind of lemon and cinnamon stick, boil up for a few minutes, strain or take out the peel and cinnamon, stir in
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2 HE BAKERS1 GUIDE.
a little brandy, a half pint of cream, and pour into moulds and allow to -set in a cool place. Oiher flavourings — rose, vanilla, orange, etc. — may be substituted for the lemon and cinnamon. 1 or 2 ozs. of corn may be boiled with milk if preferred, firm and thick.
Lemon Cream.
Soak 1 oz. of gelatine in a little milk as before directed ; then put into a stewpan with £ pint more milk and the rind of five lemons ; boil for about five minutes, then strain, add 1 pint cream and £ lb. of powdered sugar, the juice of 2 lemons, and the yolk of an egg well beaten, and a little egg yellow, to give it a lemon colour. Whisk all well till spongy, then put into the moulcj. Let flavours be delicate, but pronounced, not insipid.
The demand for ices is increasing every year ; from being a luxury, seen only upon the tables of the rich, they have now become a necessity among all classes of society ; and bakers, etc., who wish to occupy their time profitably, will do well to consider the ways and means of making ice-creams. The process is not elaborate, nor are the utensils expensive, and with the recipes here given the most inexperienced should be able to make them fairly successful. The utensils should consist <|f one or more freezers, a tub or tubs to contain them, and a spatula to work the ice from the sides into<a smooth mass ; these can be purchased now in the form of a machine which contains them all, and is fiimple and cheap. If you purpose essaying to try your hand send for price lists to firms supplying such goods A few general notes or hints will be useful to consider before quantities are given. First, if you can purchase and use a saccharometer do so. When ma- king up ices from the juices or pulp of fruits, it is extremely difficult to secure perfect uniformity, and maintain an unvarying standard without it. When using the thermometer, from 19 to 21 degrees of strength of the fruit syrup will be found the best, and used in con- junction with clarified sugar (see " Clarified Sugar n) there should not be much fluctuation ; without it the palate must be your guide. Make them nice ; but if too rich in sugar and fruit they will not freeze well ; if too poor, they will resemble frozen snow and be tasteless. It will be necessary in nearly every case to use essences to perfect the colour 01 flavour ; use sparingly, coarse flavourings offend refined palates and vulgar colours the eye. Be careful that the salt you us
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