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Julie M. Clagett cookbook, June 1, 1886
Page 57
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in a custard kettle to a clear syrup - the scum removed then strained thro' a fine muslin cloth, & set to cool. pour in the freezer, add the prepared fruit juices & other materials, When beginning to freeze hand scrape from the sides, & stir until smooth, then put in the white of 1 egg beaten with a teaspoon of fine powdered sugar, to a stiff froth. Always wet the blanket covering the freezer, while freezing. Orange Ice 3 qts water, 4 lbs sugar, 18 juicy oranges, 2 lemons, lemon, strawberry &c made in same manner - using 1 qt juice. Pineapple Ice water & sugar as above, 2 large pineapples, 6 oranges & 3 lemons. mash & strain the pulp using immediately, as it turn dark quickly - Philadelphia Ice Cream Cook in a custard-kettle, as previously directed until the water in the outer kettle boils, take off the fire, add sugar & any flavors that may
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in a custard kettle to a clear syrup - the scum removed then strained thro' a fine muslin cloth, & set to cool. pour in the freezer, add the prepared fruit juices & other materials, When beginning to freeze hand scrape from the sides, & stir until smooth, then put in the white of 1 egg beaten with a teaspoon of fine powdered sugar, to a stiff froth. Always wet the blanket covering the freezer, while freezing. Orange Ice 3 qts water, 4 lbs sugar, 18 juicy oranges, 2 lemons, lemon, strawberry &c made in same manner - using 1 qt juice. Pineapple Ice water & sugar as above, 2 large pineapples, 6 oranges & 3 lemons. mash & strain the pulp using immediately, as it turn dark quickly - Philadelphia Ice Cream Cook in a custard-kettle, as previously directed until the water in the outer kettle boils, take off the fire, add sugar & any flavors that may
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