Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
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
- a pint of milk
- a wineglassful of noyeau
- a pound of fresh straw- berries
- a small pinch of turmeric can be boiled in the milk
- a pint of fairly sweet synip
- two hands
- one way
- two eggs
- six lumps of sugar on the rind of six lemons
- six lemons
- six lemons to a pint of fairly sweet synip
Directions
ta"ke the tin in your two hands, and turn it round and round, first one way and then another. In a very short time you will find the tin to contain lemon-wat^r ice. The following hints, rather than recipes, for making ices, i.e., for making the liquid, which must be fi^ozen as dii'ected alx>ve, are given not because they are the best recipes, but because cream, which is the basis of all first-class ices, is often too expensive to l^e used constantly. Of course, real cream is far superior to any substitute.
Ice Cream, Cheap. — Make a custard (see Custard) with half a pint of milk, the yolks of two eggs, and a table- spoonful of Swiss milk and some sugar. As soon as it gets a little thick, stii' it till it is nearly cold, then add some essence of vanilla or almonds, or a wineglassful of noyeau, or any fiavouiing wished, and freeze.
Ices from Fresh Fruits. — Take half a pound of fresh straw- berries or rasjjberries, add half that weight of sugar, pound thorou,£rhly, rub through a sieve, and mix with this thick juice, rubljed through, half a pint of the mixture made for ice cream (see Ice Cream, Cheap), only, of course, without nny flavouring such as vanilla, etc. Mix thoroughly, and freeze.
X.B. — A few red currants should be mixed with the ras|> berries. Should the colour be poor, brighten it up before freezing with a little cochineal.
Ices from Jam. — Mix a quarter of a ^x)und of any jam with half a pint of the mixture made for ice cream (see Ice Cream, Cheap), without any flavouring such as vanilla. Eub all through a fine sieve, and fi'eeze. Cochineal will give addi- tional colour to red jams ; spinach extract to green jams ; and a very little turmeric, or yellow vegetable colouring, to yellow jams. A small pinch of turmeric can be boiled in the milk.
Ice, Lemon- Water. — Rub six lumps of sugar on the rind of six lemons, add this and the juic€ of six lemons to a pint of fairly sweet synip. The amount of sugar is a matter of taste. Strain and freeze. Some persons add a few drops of dilute sulphuric acid.
Ice. Orange-Water. — Act exactly as in lemon- water,