Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts of rich cream
- 2 lbs
- 4 eggs
- 1 large fine bean of vanilla split
- pepper
- cinnamon
- salt
Directions
239— Ginger Lozenges.
1 oz. of powdered ginger, 1 lb. of powdered sugar. Mix to a paste with dissolved gum ; colour with yellow.
240. — Transparent Mint Lozenges.
These are made with the coarser grains of powdered loaf sugar. Pass the sugar through a hair sieve, then sift it through a fine sieve to take away the powder. Flavour with pepper- mint. Finish as the others.
241. — Cinnamon Lozenges.
Mix as the others ; flavour with cinnamon in powder, adding a few drops of essential oil. Colour with coffee colour.
242. — Clove Lozenges.
1 oz. of cloves powdered and 2J lbs. of sugar. Mix, and finish as for the others.
243. — Nutmeg Lozenges.
I oz. of oil of nutmeg, 2 lbs. of sugar. Mix as instructions for the others.
244. — Lavender Lozenges.
Mix as for others ; flavour with English oil of lavender, and colour with a little cochineal and blue mixed.
245.— Vanilla Lozenges.
Use essence of vanilla or the stick pounded with sugar and sifted through a fine hair sieve.
246.— Brilliants.
Take either of the pastes for lozenges and cut into small fancy devices or ornaments.
XIII. ICE CREAMS.
The genuine recipe for making ice creams will be found below. The first operation is the thorough scalding of the cream, sugar, and eggs : this gives it greater body and richness.
247.— Vanilla Ice Cream.
Put into a perfectly bright and clean copper basin 2 lbs. of sugar, 4 eggs, 1 large fine bean of vanilla split and cut into small pieces, stir all well together with a large wire whisk, then add 4 quarts of rich cream, place it upon the fire and stir well and constantly until it is about to boil ; then immediately remove it from the fire and strain it through a hair sieve into an earthen tureen or crock ; let it stand till cool, pour it into your freezing-can already imbedded in broken ice and rock- salt, cover and turn the crank slowly and steadily until it can be turned no longer, open the can and remove the dasher, scrape the hardened cream from the sides with a long-handled spatula, a,nd beat and work the cream until smooth. Close the can, draw off the water, and repack with fresh ice and salt and let it rest for an hour or two to harden and ripen.
Ice cream is often made from fresh unscalded cream beaten vigorously during the entire freezing process, this causes it to swell and increase in bulk from a fourth to a third, but what is gained in quantity is lost in quality, as it becomes very light and snowy in texture, having no body : it is simply a frozen froth.