Frozen Ices Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Use one measure of freezing salt to 3 measures of finely cracked ice
for ice cream, sherbet, and all mixtures which are to be churned.
Freeze slowly, remove. To freeze mousse, bombe, and all unchurned
mixtures, pack in equal parts of salt and ice, and let stand 3 hours.
Source: Twentieth Century Cookbook, 1921
Title: Caribbean Banana Dessert
Categories: Desserts, Ethnic
Yield: 6 Servings
1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted &
-- cooled
Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels &
juices with banana & set aside.
Place egg replacer, sugar & pineapple juice in a food processor &
pulse till blended. Add soy milk & bread crumbs & pulse a few more
times. Spoon mixture over banana mixture. Add margarine, mix well &
pour into prepared mould.
Place mould in a large pan & pour in enough boiling water to reach
halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife
inserted should come out clean. You may have to add more boiling
water during the cooking time. Cool 20 to 30 minutes & then remove
from the mould. Refrigerate 2 hours before serving.
Reputedly Empress Josephines favourite dessert, only try if you have
a very sweet tooth.
"Vegetarian Times" December, 1993
Source from luhu.jp
for ice cream, sherbet, and all mixtures which are to be churned.
Freeze slowly, remove. To freeze mousse, bombe, and all unchurned
mixtures, pack in equal parts of salt and ice, and let stand 3 hours.
Source: Twentieth Century Cookbook, 1921
Title: Caribbean Banana Dessert
Categories: Desserts, Ethnic
Yield: 6 Servings
1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted &
-- cooled
Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels &
juices with banana & set aside.
Place egg replacer, sugar & pineapple juice in a food processor &
pulse till blended. Add soy milk & bread crumbs & pulse a few more
times. Spoon mixture over banana mixture. Add margarine, mix well &
pour into prepared mould.
Place mould in a large pan & pour in enough boiling water to reach
halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife
inserted should come out clean. You may have to add more boiling
water during the cooking time. Cool 20 to 30 minutes & then remove
from the mould. Refrigerate 2 hours before serving.
Reputedly Empress Josephines favourite dessert, only try if you have
a very sweet tooth.
"Vegetarian Times" December, 1993
Source from luhu.jp