|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from FROZEN DESSERTSVanilla Or Cream Sauce
Vanilla Ice Cream, No. 1
Vanilla Ice Cream, No. 2
Chocolate Ice Cream, No. 1
Chocolate Ice Cream, No. 2
Coffee Ice Cream
Tutti-frutti Ice Cream
Biscuit Tortoni, No. 1
Biscuit Tortoni, No. 2
Canned Fruit Frozen
Peter Pan Dessert
Lemon Ginger Sherbet
ORANGE ICE(Frozen Desserts) - (The International Jewish Cook Book)
Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
ORANGE ICE CREAM1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons
Mix the sugar, the grated rind and juice of the lemons, and the orange
juice together. Put half the cream in a double boiler over the fire; when
scalding hot, stand it aside until perfectly cold; add the remaining half
of the cream and freeze it rather hard. Remove the crank and the lid, add
the sugar mixture, replace the lid and crank, and turn rapidly for five
minutes; repack to ripen.
This will serve six people.
Orange IceBoil one quart of water, add one pint of sugar, boil twenty minutes,
cool, add one pint orange juice, grated rind of two oranges and
one-fourth cup lemon juice. Freeze and serve.
Orange Ice(Gelato di aranci)
Four big oranges.
One pint of water.
Sugar, 3/4 lb.
Squeeze the oranges and the lemon and strain the juice.
Boil the sugar in the water for ten minutes, put in the juice when cold,
strain again and put in the freezer.
Orange Ice1/3 cup orange juice
1 teaspoon lemon juice
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
Mix ingredients in order given, and freeze.
Orange IceBoil a quart of water and a pound of sugar together for ten minutes,
skim and strain and set aside to get cold. Then add the juice of twelve
oranges and two lemons, put in the freezer; when it commences to freeze
stir in the whites of two eggs beaten to a stiff froth.
Viewed 1575 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
Eggs À La Mexicana
|Home Made Cookies.ca|