Apple Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Peel, core, and slice down two pounds of good apples.
  2. Cook them to a pulp with a pint of water, the juice and half the finely shred rind of one lemon, and 6oz. of sugar.
  3. Let it cook quickly.
  4. Rub it through a tammy or hair sieve.
  5. Mix it lightly and quickly with a pint of cream or custard to taste.
  6. The best plan is to slice the apples straight into the water in which they are to be cooked, having acidulated this beforehand with lemon juice, as this preserves the colour of the apples, which is rather important if they are to be quite white.
  7. This ice is sometimes coloured to a delicate green, or a faint pink, according to the use to which it is to be put.
  8. Some people again bake the apples and use the pulp thus obtained.
  9. Baked pears treated thus make a delicious and uncommon ice.
Original Text · last edited 4 days ago
Apple Cream Ice.—Peel, core, and slice down two pounds of good apples, and cook them to a pulp with a pint of water, the juice and half the finely shred rind of one lemon, and 6oz. of sugar; let it cook quickly, then rub it through a tammy or hair sieve, and mix it lightly and quickly with a pint of cream or custard to taste. The best plan is to slice the apples straight into the water in which they are to be cooked, having acidulated this beforehand with lemon juice, as this preserves the colour of the apples, which is rather important if they are to be quite white; but this ice is sometimes coloured to a delicate green, or a faint pink, according to the use to which it is to be put. Some people again bake the apples and use the pulp thus obtained. Baked pears treated thus make a delicious and uncommon ice.
Notes
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