Ices, and how to make them : a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. / by Charles Herman Senn.

  • Senn, Charles Herman, 1862-1934.
Date:
[1903]
Catalogue details

Licence: In copyright

Credit: Ices, and how to make them : a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. / by Charles Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    then strain into a basin, and let cool. Pick the strawberries, mash them up, and rub them through a fine sieve. When ready for freezing, add the fruit pulp and the cream to the pre- pared custard, mix well, and colour with a few drops of carmine and the lemon juice. If liked, the whites of the eggs may be whisked till stiff and added to the mixture before commencing the freezing process. 8. —GLACE A LA CREME DE FRAMBOISE. (Raspberry Ice Cream.) Ingredients. i pint vanilla cream or custard {formula Nos. i, 2, 3 or 4). i lb. raspberries. 6 oz. castor sugar. The juice of half a lemon. A few drops of liquid carmine. Method.—Rub the fruit through a hair sieve or tammy, add to it the sugar and lemon juice, and mix with the cream. Finish as above. Note.—The cream or custard used for this ice should be made without any vanilla flavour. 9. —FRESH FRUIT CREAM ICE. Ingredients, i pint milk, h pint cream. About 8 oz. sugar. \ pint fresh fruit pulp. i lemon. The white of an egg.