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The 1918 Fanny Farmer Cookbook
Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt,
flavoring, and freeze.
and
5
9
Chocolate Ice Cream II
Use recipe for Vanilla Ice Cream II. Melt two squares unsweetened chocolate, by placing in a
small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on
chocolate; then cool before adding cream.
6
0
Strawberry Ice Cream I
3
2
pints thin cream
2
cups sugar
boxes berries
Few grains salt
Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze
through cheese−cloth; then add salt. Freeze cream to the consistency of a mush, add gradually
fruit juice, and finish freezing. Rice Jersey milk may be substituted for cream.
6
1
Strawberry Ice Cream II
3
2
pints thin cream
1
3/4 cups sugar
boxes strawberries
2
cups milk
1
1/2 tablespoons arrowroot
Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer.
Scald one and one−half cups milk; dilute arrowroot with remaining milk, add to hot milk, and
cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish
freezing.
6
2
Orange Ice Cream
1
1
cup heavy cream
2
cup thin cream
Sugar
cups orange juice
Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned
strawberries or fresh fruit mashed and sweetened.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
513
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