An ice cream laboratory guide by Fisk, Walter Warner.Ellenberger, Howard Bowman

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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32 pounds 28% cream 10 dozen eggs 10 pounds of sugar 6 ounces vanilla 4 pounds chopped walnut meats 3 pounds chopped candied cherries 3 pounds chopped candied fruits 4 pounds chopped raisins Cook the ^gg yolks with the cream. Beat the whites and add when partly frozen. No. 2 English Plum. 32 pounds 25% cream 8 dozen eggs 12 pounds sugar 3 pounds cocoa or chocolate 5 pounds assorted fruits that do not pulp 2 pounds seeded raisins 3 pounds dates 4 pounds walnut meats 4 tablespoonfuls ground cinnamon — 1 tablespoonful ginger 1 tablespoonful ground cloves Use the eggs as directed under Chop the fruits and nuts fine.

In milk or water? Remarks Comments on to TEMPERATURE MIX cent completed freeze = X the pounds Pounds of cream used. Pounds of milk used Per time F. ice cream after It is hardened: AN 34 ICE CREAM LABORATORY GUIDE EXERCISE NUMBER IX BISQUE ICE CREAM Freeze bisque ice cream after the base formula given below, using such of the following flavors as are asFill out the record blank on opposite page. signed. Flavors: Macaroons, sponge cake, grapenuts, and Nabisco wafers. Receipt: 40 pounds of 20% cream 8 pounds of sugar 3 ounces of vanilla extract 4 ounces of gelatin in 4 pounds water 5 pounds pulverized bread product.

Remarks Comments on to TEMPERATURE MIX cent completed freeze = X the pounds Pounds of cream used. Pounds of milk used Per time F. ice cream after It is hardened: AN 34 ICE CREAM LABORATORY GUIDE EXERCISE NUMBER IX BISQUE ICE CREAM Freeze bisque ice cream after the base formula given below, using such of the following flavors as are asFill out the record blank on opposite page. signed. Flavors: Macaroons, sponge cake, grapenuts, and Nabisco wafers. Receipt: 40 pounds of 20% cream 8 pounds of sugar 3 ounces of vanilla extract 4 ounces of gelatin in 4 pounds water 5 pounds pulverized bread product.

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