I prefer savoury to sweet – with a few exceptions, and with those exceptions I do like very sweet – Turkish delight for example. or baklava. My sweetest tooth is for ice-cream, although not all ice-cream is really sweet. In the little Electrolux refrigerator cookery booklet, there’s a couple of pages devoted to ice-creams (un-hyphenated)

Half a pint of evaporated milk, 1 tsp gelatine, 1 tsp sugar – mixed together with a beater and poured into refrigerator trays and frozen.

  • That’s the basic recipe, typical of its time with evaporated milk not cream – which was expensive and not often available. There follows a whole list of different flavours, mostly mad with bottled flavourings:
  • vanilla
  • strawberry, flavouring plus cochineal to colour
  • creme-de-menthe – peppermint essence plus green colouring
  • maraschino
  • coffee, essence or flavouring
  • Jamaica, a mixture of flavourings – lemon, rum and yellow colouring
  • fruit, any crushed fruit except plums, gooseberries or rhubarb – I wonder why the exceptions?
  • praline, one oz crushed French almond rock, omitting sugar
  • Ovaltine powder and almond essence, plus grate chocolate
  • banana, crushed banana and lemon essence
  • pineapple, crushed pineapple and pineapple essence
  • chocolate, melted chocolate cooled and folded in

In those days the only commercial flavours available were strawberry, vanilla and chocolate, so this must have been a delicious treat!


    1. Lois

      Haha!! We didn’t have a fridge until I was much older, and I don’t think we had a freezer until after I left home – seems impossible now. Much as I love ice-cream, I’ve never made any.


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