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The 1918 Fanny Farmer Cookbook
Frozen Tom and Jerry
cups milk
2
3
1
/8 teaspoon salt
/4 cup sugar
21/2 cups cream
Yolks 6 eggs
2
tablespoons rum
1
tablespoon brandy
Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add
and brandy, and finish the freezing.
rum
8
5
University Pudding
Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has
been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced
citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with
cream, whipped, sweetened, and flavored.
8
6
Covington Cream
3
1
/4 cup sugar
1
/2 cup Formosa tea
/3 cup rum
infusion
1
quart cream
Mix ingredients, and freeze to a mush. Serve in frappé glasses.
8
7
Delmonico Ice Cream with Angel Food
2
3
cups milk
1
/8 teaspoon salt
/4 cup sugar
21/2 cups thin cream
Yolks 7 eggs
1
tablespoon vanilla
1
teaspoon lemon
Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove
there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.
whip;
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
520
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