Francatelli Recipes for Ices, Chapter 29
Welcome to FabulousFusionFood's Francatelli Recipes for Ices — This page gives you the entire contents of the Twenty-ninth Chapter: Different Kinds of Ices from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXIX.
No. 916.—ORANGE-WATER ICE.
THE juice of twelve oranges and two lemons, the rind of four oranges rubbed on sugar and scraped off, to be infused in a little warm syrup, a pint of syrup 28 degrees’ strength; the whole, when mixed in a basin, must prove 24 degrees by the syrup gauge (see Adams’ Illustrations) : put the freezing pot in its pail well surrounded with rough ice mixed with salt and a little saltpetre; work the freezer round with the hand for ten minutes, and then detach the set ice from the sides of the freezer with the ice spattle, and continue freezing and working the ice with the spattle to give smoothness and body to the ice until it forms a stiff, smooth compact body ; it may then be put into the mould destined to receive it, and imbedded in ice mixed with salt and saltpetre until it is time to dish it up; to effect this in a satisfactory manner, first wipe if all salt, &c., with a cloth, dip the mould in cold water for a minute or so, wipe it dry, lift off the ends of the mould, and then with the fingers push the ice out upon the lace paper on its dish, or ice-pail, ready to receive it.
No. 917.—LEMON-WATER ICE.
The juice of eight lemons, the rubbed rind of two, a pint of syrup, and a gill of water; the ice, when mixed, to give 24 degrees with the syrup gauge; freeze and mould, as in the preceding case.
No. 9l8.—PINE-APPLE-WATER ICE.
One pound of pine-apple, peeled and boiled in a pint of syrup, and afterwards pulped by pounding in a mortar, and rubbing the fruit through a sieve; add the pulp to the syrup and a little water so as to give 24 degrees with the syrup-gauge; set up and freeze in the usual way.
No. 9l9.—POMME-GRENADE-WATER ICE.
Break carefully four ripe grenades, or, as they are generally called, pomegranates; put the pips of the fruit in a plate, and when the whole is freed from their husks, bruise them with a wooden spoon in small quantities at a time, on a hair sieve to extract their juice, which must run through the sieve into a basin; to a pint of the juice, add the juice of two lemons, a pint of very strong syrup, a tablespoonful of orange-flower water, the rubbed rind of an orange, and a few drops of cochineal ; mix, and freeze as usual.
No. 920.—MELON-WATER ICE.
The pure fruit from a ripe melon, bruised into a pulp by rubbing it through a clean coarse hair sieve, mixed in a basin with a pint of syrup, the juice of two lemons, and a few drops of orange-flower water; freeze, and set up the ice, as' directed in No. 916.
No. 921.—ROMAN GRANITO.
Mix a pint of strong bright coffee with a pint of syrup of 18 degrees; put this into glass water-decanters well imbedded in ice mixed with salt and saltpetre. The bottles must be corked, and worked round with the hand; and, as the coffee becomes frozen on the sides of the bottles, the granito must be detached with a thin wooden spattle introduced down the necks of the bottles. This agreeable kind of liquid ice, or sorbet, is served in coffee cups or glasses, at evening parties.
If preferred, the granito may be frozen in an ordinary freezing-pot in the usual way, and served up ready to be poured out in glass jugs.
No. 922.—PEACH-WATER ICE.
Six ripe peaches cut in quarters, and boiled in a sugar-boiler with half a pint of syrup for ten minutes, and rubbed through a very clean hair sieve into a basin. Add half a pint of currant juice, a few drops of essence of bitter·almonds, and a pint of syrup; freeze, and set up in the usual way. When currants are not procurable, the juice of two lemons may be used instead, in which case a few drops of cochineal must be added to give the necessary pink tinge.
No. 923—APRICOT-WATER ICE.
One pound of ripe apricots boiled in half a pint of syrup for ten minutes, and then rubbed through a hair sieve into a basin. Add a few drops of essence of bitter-almonds, the juice of a lemon, and not quite a pint of syrup; freeze, and set up.
Note.—Bear in mind that while ices are being frozen, they must be frequently well worked with the spattle, to render them smooth and give them body.
No. 924.—STRAWBERRY-WATER ICE.
Pick a pound of strawberries, and bruise them with four ounces of red currants, and a gill of syrup in a basin with a wooden spoon, and rub this through a hair sieve into a basin ; add a pint of syrup, freeze, and set up.
No. 925.—CURRANT AND RASPBERRY WATER ICE.
Put one pound of red currants, and a pottle of raspberries in a sugar-boiler, with a gill of water and four ounces of sifted sugar; bruise all together, and stir over the fire until it boils, and then rub this through a sieve into a basin ; add a pint of syrup, set up in the freezing-pot, and finish the ice in the usual way.
No. 926.—CHERRY-WATER ICE.
Pick a pound and a half of red cherries, and pound them in a mortar to crack their kernels, and put them into a sugar-boiler with four ounces of sugar; boil for four minutes, and rub through a sieve into a basin; add a pint of syrup, freeze, and mould the ice.
No. 927.—ICED PUNCH GRANITO.
Half a pint of syrup, half a int of pine-apple syrup, the rubbed peel of an orange, the juice of three lemons, a teacupful of strong green tea, a gill of brandy, a gill of rum, a pint of champagne, and a gill of maraschino. Mix and freeze as in No. 916, and serve this punch in glass jugs, to be handed round in wineglasses.
No. 928.—ICED ROMAN PUNCH.
A pint of syrup, a pint of pine-apple syrup, half a pint of green tea, the rind of two oranges rubbed on sugar and scraped off, a teaspoonful of essence of cinnamon, and a bottle of champagne. Freeze the punch in the same manner as you would any other ice, taking; care to work it well with the spattle while it is being frozen ; and when quite firm, add by degrees, and in small quantities at a time, three whites of eggs of Italian meringue-paste; working the whole vigorously with the spatule; and, ten minutes before serving the punch add by degrees half a pint of old white Jamaica rum. The Roman punch is to be served in high glasses between the first and second courses; it should be of a thick creamy liquid; but if it happen to be too thick to admit of its being poured into the glasses, it may be slightly thinned by the addition of a little more champagne.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXIX: Different Kinds of Ices.
CHAPTER XXIX.
DIFFERENT KINDS OF ICES.
THE juice of twelve oranges and two lemons, the rind of four oranges rubbed on sugar and scraped off, to be infused in a little warm syrup, a pint of syrup 28 degrees’ strength; the whole, when mixed in a basin, must prove 24 degrees by the syrup gauge (see Adams’ Illustrations) : put the freezing pot in its pail well surrounded with rough ice mixed with salt and a little saltpetre; work the freezer round with the hand for ten minutes, and then detach the set ice from the sides of the freezer with the ice spattle, and continue freezing and working the ice with the spattle to give smoothness and body to the ice until it forms a stiff, smooth compact body ; it may then be put into the mould destined to receive it, and imbedded in ice mixed with salt and saltpetre until it is time to dish it up; to effect this in a satisfactory manner, first wipe if all salt, &c., with a cloth, dip the mould in cold water for a minute or so, wipe it dry, lift off the ends of the mould, and then with the fingers push the ice out upon the lace paper on its dish, or ice-pail, ready to receive it.
The juice of eight lemons, the rubbed rind of two, a pint of syrup, and a gill of water; the ice, when mixed, to give 24 degrees with the syrup gauge; freeze and mould, as in the preceding case.
One pound of pine-apple, peeled and boiled in a pint of syrup, and afterwards pulped by pounding in a mortar, and rubbing the fruit through a sieve; add the pulp to the syrup and a little water so as to give 24 degrees with the syrup-gauge; set up and freeze in the usual way.
Break carefully four ripe grenades, or, as they are generally called, pomegranates; put the pips of the fruit in a plate, and when the whole is freed from their husks, bruise them with a wooden spoon in small quantities at a time, on a hair sieve to extract their juice, which must run through the sieve into a basin; to a pint of the juice, add the juice of two lemons, a pint of very strong syrup, a tablespoonful of orange-flower water, the rubbed rind of an orange, and a few drops of cochineal ; mix, and freeze as usual.
The pure fruit from a ripe melon, bruised into a pulp by rubbing it through a clean coarse hair sieve, mixed in a basin with a pint of syrup, the juice of two lemons, and a few drops of orange-flower water; freeze, and set up the ice, as' directed in No. 916.
Mix a pint of strong bright coffee with a pint of syrup of 18 degrees; put this into glass water-decanters well imbedded in ice mixed with salt and saltpetre. The bottles must be corked, and worked round with the hand; and, as the coffee becomes frozen on the sides of the bottles, the granito must be detached with a thin wooden spattle introduced down the necks of the bottles. This agreeable kind of liquid ice, or sorbet, is served in coffee cups or glasses, at evening parties.
If preferred, the granito may be frozen in an ordinary freezing-pot in the usual way, and served up ready to be poured out in glass jugs.
Six ripe peaches cut in quarters, and boiled in a sugar-boiler with half a pint of syrup for ten minutes, and rubbed through a very clean hair sieve into a basin. Add half a pint of currant juice, a few drops of essence of bitter·almonds, and a pint of syrup; freeze, and set up in the usual way. When currants are not procurable, the juice of two lemons may be used instead, in which case a few drops of cochineal must be added to give the necessary pink tinge.
One pound of ripe apricots boiled in half a pint of syrup for ten minutes, and then rubbed through a hair sieve into a basin. Add a few drops of essence of bitter-almonds, the juice of a lemon, and not quite a pint of syrup; freeze, and set up.
Note.—Bear in mind that while ices are being frozen, they must be frequently well worked with the spattle, to render them smooth and give them body.
Pick a pound of strawberries, and bruise them with four ounces of red currants, and a gill of syrup in a basin with a wooden spoon, and rub this through a hair sieve into a basin ; add a pint of syrup, freeze, and set up.
Put one pound of red currants, and a pottle of raspberries in a sugar-boiler, with a gill of water and four ounces of sifted sugar; bruise all together, and stir over the fire until it boils, and then rub this through a sieve into a basin ; add a pint of syrup, set up in the freezing-pot, and finish the ice in the usual way.
Pick a pound and a half of red cherries, and pound them in a mortar to crack their kernels, and put them into a sugar-boiler with four ounces of sugar; boil for four minutes, and rub through a sieve into a basin; add a pint of syrup, freeze, and mould the ice.
Half a pint of syrup, half a int of pine-apple syrup, the rubbed peel of an orange, the juice of three lemons, a teacupful of strong green tea, a gill of brandy, a gill of rum, a pint of champagne, and a gill of maraschino. Mix and freeze as in No. 916, and serve this punch in glass jugs, to be handed round in wineglasses.
A pint of syrup, a pint of pine-apple syrup, half a pint of green tea, the rind of two oranges rubbed on sugar and scraped off, a teaspoonful of essence of cinnamon, and a bottle of champagne. Freeze the punch in the same manner as you would any other ice, taking; care to work it well with the spattle while it is being frozen ; and when quite firm, add by degrees, and in small quantities at a time, three whites of eggs of Italian meringue-paste; working the whole vigorously with the spatule; and, ten minutes before serving the punch add by degrees half a pint of old white Jamaica rum. The Roman punch is to be served in high glasses between the first and second courses; it should be of a thick creamy liquid; but if it happen to be too thick to admit of its being poured into the glasses, it may be slightly thinned by the addition of a little more champagne.