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The 1918 Fanny Farmer Cookbook
sugar
3
/4 cup sugar
1
cup cream
1
teaspoon vanilla
3
/4 tablespoon
granulated gelatine
1
quart cream
Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until
boiling−point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla.
Strain
in
mixture into a bowl, set in a pan of ice−water, stir constantly until mixture thickens, then fold
the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
1
07
Maple Parfait
4
eggs
1
cup hot maple syrup
pint thick cream
1
Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and
cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.
add
1
08
Mousse Marron
1
quart vanilla
ice cream
1
teaspoon granulated
gelatine
/2 cup sugar
1/2 cups prepared
French chestnuts
/4 cup water
pint cream
1
1
1
1
Whites two
eggs
1
/2 tablespoon vanilla
Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one
and one−half tablespoons boiling water, and add to first mixture. Set in a pan of ice−water,
and
stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice
cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
527
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