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The 1918 Fanny Farmer Cookbook
Pistachio Bisque
To Pistachio Ice Cream add one−half cup each of pounded macaroons, chopped almonds, and
peanuts. Mould, and serve with or without Claret Sauce.
7
6
Fig Ice Cream
3
1
cups milk
1
lb. figs, finely chopped
cup sugar
1
1/2 cups heavy cream
Yolks 5 eggs
Whites 5 eggs
teaspoon salt
tablespoon vanilla
tablespoons brandy
1
1
2
Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites
eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.
of
7
7
Junket Ice Cream with Peaches
4
cups lukewarm
milk
1
tablespoon cold
water
cup heavy
1
cream
1
tablespoon vanilla
1/4 cups sugar
teaspoon almond
1
1
extract
1
1
/8 teaspoon salt
Green Coloring
1/2 Junket
Tablets
1
can peaches
Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a
pudding−dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve
garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn
peaches
into a saucepan, add one−third cup sugar, and cook slowly until syrup is thick. Cool before
garnishing ice cream.
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8
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
517
Page
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