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:
- strawberry, flavouring plus cochineal to colour
- creme-de-menthe – peppermint essence plus green colouring
- 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!