Ahh, ice cream is so French, oui? Ou non?
Ahem, well, anyway…here’s a second historic receipt for ice cream.
It’s also from Hannah Glasse, except it’s from the “new edition”
of her book Art of Cookery Made Plain and Easy the one
“with modern Improvements” that was published specifically
for the American market in 1805 in Alexandria, Virginia. This
receipt is vastly different from the previous one (see 9/4 post).
It’s a bit more complex, plus there’s apricots instead of raspberries,
scalding cream, and even instructions for moulding your ice-y
cold concoction. It also appears it’s to be prepared in a sorbetiere
(an 18th century ice cream making machine), which requires turning,
as opposed to just setting basons (basins) to stand in ice.
To make Ice-Cream.
Pare and stone twelve ripe apricots, and
scald them, beat them fine in a mortar,
add to them six ounces of double-refined
sugar, and a pint of scalding cream, and
work it through a sieve; put it in a tin
with a close cover, and set it in a tub
of ice broke small, with four handfuls
of salt mixed among the ice. When you
see your cream grows thick round
the edges of your tin, stir it well, and
put it in again till it is quite thick; when
the cream is all froze up, take it out
of the tin, and put it into the mould you
intend to turn it out of; put on the lid and
have another tub of salt and ice ready as
before; put the mould in the middle, and
lay the ice under and over it; let it stand
four hours, and never turn it out till the
moment you want it, then dip the mould
in cold spring water, and turn it into a plate.
You may do any sort of fruit the same way.