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The 1918 Fanny Farmer Cookbook
1
cup sugar
/4 cup candied fruit
Yolks 6 eggs
/2 cup almonds,
blanched and chopped
/4 teaspoon
salt
/4 cup sherry
/3 cup Sultana raisins
/2 cup pounded macaroons
3
1
1
1
1
1
Make custard of milk, one−half the sugar, egg yolks, and salt. Caramelize the remaining sugar
and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is
desired, use whites of eggs for meringue, Baked Alaska .
1
27
Frozen Charlotte Glacé
Mould ice cream in brick form or one−half pound baking−powder boxes. Remove from
mould
halves
or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with
whipped cream, sweetened and flavored, and pipe cream between lady fingers.
Baking−powder boxes are used when individual service is desired, the cream being cut in
crosswise.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
532
Page
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