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Ice Cream
A quart of rich cream half a pound of powdered loaf
sugar, the juice of two large lemons, or one pint of,
strawberries, or raspberries. Put the cream into a bread
pan, and squeeze the lemon's juice into it, or gradually
stir in, the fruit, which must be previously mashed
to a smooth paste. Then by slow degrees stir in the
sugar, and when all is well mixed, strain it through
a sieve, Put it into a tin that has a close cover, &
set that in a deep tub. Fill the tub with ice broken
into very small pieces, strew among the ice, a large
quantity of coarse salt, being careful that none of the
salt gets into the cream. Scrape the cream down
with a spoon as it freezes around the inside of the
tin edges; when it is all frozen, dip the tin for a mo-
ment in lukewarm water; take out the cream, &
fill your glasses but not until it is required, as it will
very soon melt--
Ice Cream
Proportion a quart of milk to five eggs, squeeze into it, the
juice of five lemons, and the peel of one, not scraped, but
cut into small pieces, the milk must be boiled, and the eggs
mixed with it while cooling, strain it, after it is perfectly
cold, put in your tin mould for freezing--

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