Ice Creams and Ices
Lemon Ice Cream
Rasp the yellow rind of 2 large fresh lemons upon 1/2 pound of loaf sugar. Powder it, and strain over it the juice of 1 lemon. Add 1 quart…
Mille Fruit Ice Cream
Rasp 2 lemons, take the juice of them, 1 glass of wine, 1 of grape syrup, 1 pint of thick cream, and 8 ounces of powdered sugar. Mix and…
Apricot Ice Cream
Rub through a fine sieve 1/2 pound of apricot jam with 1 pint of cream, the strained juice of 1 lemon, half a dozen bitter almonds pounded…
Vanilla Ice Cream
Pound 1/2 a stick of vanilla, and mix with it 1/2 pound of sugar. Rub it through a hair sieve, and add 1/2 pint of milk and the yolks of 2…
Chocolate Ice Cream
Dissolve 1/2 pound of the best French chocolate in a breakfast-cupful of boiling water, add 11/2 pints of cream 1/2 pound of sugar, boiled…
Coffee Ice Cream
Mix 1 breakfast-cupful of strong clear coffee with another of boiling milk, 6 tablespoonfuls of finely sifted sugar, and the yolks of 6…
Bohemian Ice Cream
The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to 1 pint of the juice thus…
Milanese Ice Cream
Beat up the yolks of 2 eggs with 1 pint of cream and 1/2 pound of finely sifted sugar; add the mixture to 2 ounces of Naples biscuits…
French Ice Cream
Beat well the yolks of 4 eggs; add slowly 1 pint hot milk, and flavor with vanilla. Beat the whites of 4 eggs stiff, adding 1 cupful…
Glace Napolitain
Take 4 ounces of Carolina rice, wash it thoroughly, and put it in a stewpan with 1 pint of milk, 1 pint of good cream, a pinch of salt, and…
Pistachio Ice Cream
Blanch and peel 1/4 of a pound of pistachios, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of 6 eggs…
Nesselrode Pudding
Peel two dozen Spanish chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender…
Brown Bread Ice Cream
Stale bread must be used for this cream, mixed with an equal quantity of stale sponge cake. Take 2 sponge cakes and 2 thick slices of…
Baked Alaska
Take block of ice cream, unmould onto a square of sponge cake an inch thick. Cover with a thick meringue put on artistically, made of white…
Ice-Cream Mask
Lady fingers laid over mould; join with royal icing put through tube; when firm slip over brick of ice cream, placed on dish ready to…
Caramel Ice Cream
1 pint milk, 1 cupful granulated sugar, 1/2 cupful flour (small), 2 eggs, 1 quart cream, or 1 pint cream and 1 pint milk, 1 cupful brown…
Fruit Cream
1/2 pound stewed apricots, sweetened to taste, 3 bananas, 3 oranges, 3 lemons, 3 cupfuls sugar, 3 cupfuls water. Place a sieve over a large…
Vanilla Parfait
Boil 1 cupful of sugar with 1/4 cupful of water until it is a smooth syrup (about ten minutes). Beat the yolks of 8 eggs until light, add…
Biscuit
1 pint of sweet cream, 24 macaroons, 2/3 cup pulverized sugar; whip the cream to its utmost consistency, then add the macaroons…
Frozen Fig Pudding
1 quart milk, 11/2 tablespoonfuls gelatine, 4 eggs, 1 cupful sugar, 1/4 pound English walnuts, 1/4 pound figs, vanilla to taste. Soak…
Italian Cream
Stir into 1 pint of thick cream the rinds of 2 lemons rubbed off on lumps of sugar, and as much more pounded loaf sugar as will sweeten…
Fish Ice Cream
This may be either cream or sherbet, colored a delicate green and moulded in fish form. The fish may be of ice on a foundation of cream…
Melon Cream
Cut sections from a small musk melon so as to leave every other rib fastened at the top and bottom. Remove seed and membrane, and fill the…
Chocolate Mousse
Pack a 3-quart mould in salt ice, using 2 quarts salt and enough fine ice to pack solidly between the can and the tub. Cover and set in a…
Surprise Melon
Mark small melon into vandykes--so as to form a cover--remove seeds and fibre; fill cavity with either ice cream or whipped cream; mix with…
Biscuit Glace
Stir together 3 ounces sugar and 2 yolks of eggs, add a little vanilla. Dissolve 1/3 box of gelatine, and strain it into the sugar and…
Fruit Mousse
Whip 1 pint of cream very stiff, turn it into a sieve to drain, so that it will be perfectly dry. Mix with it 1 cupful of any fruit pulp…
Milk Sherbet
3 lemons, 2 oranges, rind of 1 orange, 1 pint of sugar, 1 quart of milk, or better, milk or cream. Put half the sugar with the milk and…
Orange Sherbet
1 quart water, 1 pound sugar, 4 oranges, juice of 1 lemon, whites of 3 eggs. Grate the rind of oranges and lemon in a bowl, and add their…
Lemon Sherbet
2 quarts of milk, 1 1/2 pounds of sugar, juice of 6 lemons. Mix sugar and milk together; put in freezer, and when partly frozen add juice…
Biscuit Tortoni
Put the yolks of 6 eggs into a copper basin, add the following: 2 ounces of powdered sugar, a wineglassful of maraschino, and 1…
Water Ices
Water ices are made of the juices of ripe fruits mixed with syrup and frozen; and it must be remembered that if the juices are sweetened…
Almond and Orange Ice
Blanch and pound 1 ounce of sweet almonds with a little orange-flower water to prevent them oiling. Put them into a saucepan with 1 pint of…
Strawberry Sherbet
1 pint of crushed strawberries; 1 pint water; 1 pint sugar; juice of 2 lemons. Freeze. Any fruit may be substituted for strawberries.
Lemon Ice
Take the juice of 4 lemons, add 3 pints of thin syrup made with about 1 pint of sugar. Into every quart, when it begins to freeze, stir the…
Sorbet of Kirschenwasser
Make some ice as follows: Mix thoroughly a pint of syrup at 35 degree, and a pint of chablis. Strain the mixture through silk into a…
Iced Roman Punch
Put 2 pounds of finely powdered sugar into a bowl, and strain over it the juice of 10 lemons and 2 sweet oranges. Add the thin rind of a…
Sorbet of Rum
Make the ice as before, but before squeezing mix with the sorbet a quarter of a pint of strained lemon juice. When frozen, flavor with 3…
Punch Lalla Rookh
Freeze the French ice cream to the consistency of a thick frozen cream, but not quite solid. Beat with it a wineglassful of Jamaica rum…