By Fisk, Walter Warner.Ellenberger, Howard Bowman
Гид лаборатории мороженогоПредмет: Мороженое, лёд, и т.д - topic: Ice cream, ices, and so on
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Extra info for An ice cream laboratory guide
Should test By method 1, 2 or 3?. Remarks Comments on required TEMPERATURE MIX cent completed freeze Pounds of cream used. Pounds of milk used Per is F. ice cream after It is hardened AN 52 ICE CREAM LABORATORY GUIDE EXERCISE NUMBER XIV ICES Freeze the following water ices as assigned and out record blank on opposite page. fill Receipts: No. 1. 48 pounds of water 20 pounds of sugar 6 pounds of lemon juice No. 2. 48 pounds of water 20 pounds of sugar 2 pounds of lemon juice 4 quarts pineapple juice No.
Fruit Pudding 32 pounds 10% cream 8 pounds whole condensed milk 8 pounds of sugar 5 ounces of gelatin dissolved in part of cream 2 pounds chopped cherries 2 pounds chopped raisins 2 pounds chopped nuts 1^ quarts sherry wine Soak the fruit over night in the sherry wine. AN ICE CREAM LABORATORY GUIDE EXERCISE XIII 5 REPORT Receipt Number. Date CREAM CREAM ICE Age Gallons Acidity Weight per gallon. Temperature SWELL: STANDARDIZATION Per cent Per cent fat in fat in cream cent. FREEZING: milk pounds Standardize Per Gallons cream testing Freezer used of per Pounds Pounds cent fat.
Freeze custard ceipts as assigned page. ice and Receipts: No. 1. 6 quarts of milk 3 pounds of sugar 24 eggs 12 tablespoonfuls of cornstarch 6 tablespoonfuls of vanilla or to taste. Put the milk over the fire in a farina or double water Moisten the cornstarch with a little cold milk so that it can be added to milk without lumping. When the milk is hot, add the cornstarch and stir until Beat the eggs and sugar together it begins to thicken. until light and then add them to the hot milk. Cook a few minutes, take from fire, flavor and cool and freeze same as ice cream.
An ice cream laboratory guide by Fisk, Walter Warner.Ellenberger, Howard Bowman