Ice-cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the ice
For the ice-cream
Instructions (5)
  1. Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it.
  2. Prepare it in a part of the house where as little of the warm air comes as you can possibly contrive.
  3. The ice and salt being in a bucket, put your cream into an ice pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part.
  4. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre.
  5. If the icecream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste.
Original Text
To make the Ice. Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive. The ice and salt being in a bucket, put your cream into an ice pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the icecream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste. Note. When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.
Notes
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