Ginger Ice Cream
From The Boston Cooking-School Cook Book (1924).
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Credit
From The Boston Cooking-School Cook Book (1924), printed page 7, digitised by the Internet Archive: https://archive.org/details/bwb_W9-CEX-999
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- one-half cup Canton ginger
- two tablespoons Sherry wine
- one tablespoon vanilla
- one teaspoon almond extract
- one-half cup each of pounded macaroons
- 4 Pistachio Ice Cream
Method
- a To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, s 4 add one-half cup Canton ginger cut in small pieces, three tablespoons _ ‘a ginger syrup, and two tablespoons Sherry wine;
- then freeze.
- j | " 4 Pistachio Ice Cream F , Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract;
- color with Burnett’s Leaf Cream.
- f : Pistachio Bisque ;
- ‘To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts.
- Mould, and serve with or without Claret Sauce.
Plating
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