The 1918 Fanny Farmer Cookbook

Concord Cream

pint cream

Lemon or fresh lime

juice

1/4 cups grape

juice

/2 cup heavy cream

/3 cup sugar

Pistachio nuts, finely

chopped

Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in

glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream

with nuts.

German Ice Cream

Mix one and one−fourth cups sugar, one tablespoon flour, and one−fourth teaspoon salt. Add

two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture

thickens,

then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon

vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in

small pieces.

Frozen Orange Soufflé

1/2 cups orange

juice

1/2 teaspoons

granulated gelatine

1/2 cups sugar

tablespoons boiling

water

tablespoons

lemon juice

1/2 cups cream

Yolks 5 eggs

Candied orange peel

Pistachio nuts

Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then

add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and

continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

530