Mississippi Peach Buttermilk Ice Cream (1981)

• 1 tbspn unflavored gelatin (1 envelope)
• 1 1/4 cups sugar, divided
• 2 cups buttermilk
• 1 egg, beaten
• 1/4 tspn salt
• 4 cups whipping cream
• 1 tbspn vanilla extract
• 2 cups fresh peaches, mashed 

In saucepan, combine gelatin, 1 cup sugar, and buttermilk. Dissolve gelatin mixture over low heat, stirring constantly. 

Gradually add hot mixture to egg, stirring constantly. Stir in salt, cream, and vanilla extract. Combine mashed peaches and 1/4 cup sugar, and add to mixture. Chill and churn-freeze.

NOTE - "If fresh peaches are not available, mashed, canned freestone peaches may be sued. Do not add sugar to peaches. Regular milk may be substituted for buttermilk in recipe. Yiled: approximately 3 quarts.

More "Lost" Ice Cream Recipes

Sunset's Pineapple Sherbet Ice Cream (1963)

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

(Origin - "Best of the Best from Mississippi" edited by Gwen McKee and Barbara Moseley, 1987. Recipe was taken from "Giant Houseparty Book," published in 1981 by the Chamber of Commerce of Philadelphia, Mississippi.) 

Orange Crush Sherbet (1978)

• 
  6 12-oz can Orange Crush
• 1 can condensed milk
• 1 20-oz can crushed pineapple with juice

Mix well, and place in ice cream freezer

More "Lost" Recipes with Soft Drinks

7-Up Barbecue Sauce (1957)

7-Up Baked Beans (1957)

(Origin - "The Pastors Wives Cookbook" by Sybil DuBose, 1978. Recipe contributed by Mrs. Robert K. Davis of Elba, Alabama.) 

Sunset's Pineapple Sherbet Ice Cream (1963)

• 
  2 eggs, separated
• 3/4 cup sugar
• 1 9-oz can crushed pineapple
•  2 cups commercial buttermilk
• 1 tspn unflavored gelatin
• 1 tbspn water

Combine the egg yolks, 1/2 cup of the sugar, the pineapple (including the syrup), lemon juice and buttermilk in the blender, and whirl until blended. 

Soften the gelatin in water. Stir over hot water until dissolved, then blend into buttermilk mixture. Pour into a 2-quart container and freeze until firm around the edges of the container, about 1 1/2 hours. 

Beat the egg whites until soft, moist peaks form. Gradually beat in the remaining 1/4 cup sugar and continue beating until egg whites hold firm peaks. 

Break the partially frozen sherbet into chunks, pour into a chilled bowl, and beat until fluffy. Fold into egg white mixture. Return to freezer container and freeze until it is firm. Makes about 1 1/2 quarts. 

(Note - "Let stand in the refrigerator for 20 to 30 minutes to soften slightly before serving.")

More "Lost" Sunset Desserts

Strawberry Meringue Cake (1963)

Sunset's Hot Caramel Peaches (1963)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)

Old-Fashioned Blueberry Grunt (1983)

• 
  5 cups  of blueberries, picked over
• 1 tbspn lemon juice
• 3/4 cup sugar
• 1 tbspn cornstarch
• Pinch cinnamon
• 1 cup flour
• 2 tbspns sugar
• 1 tspn baking powder
• 1/2 tspn baking soda
• Pinch salt
• 2 tbspns melted butter
• 1/2 cup buttermilk, or as needed 

Too the berries with the lemon juice in a wide, non-corrosive skillet or flameproof shallow baking dish. Stir together the cornstarch, sugar, and cinnamon in a small bowl, and stir this mixture gently into the berries until combined. Cover the pan and bring to a boil.

To make the dumpling topping, sift the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Gently stir in the melted butter, and then enough of the buttermilk to make a very soft dough. Stir just to combine; do not overmix. 

As soon as the berries being to boil, uncover th e pan, lower the heat, and drop rounded tablespoonfuls of the topping onto the berries, spacing them evenly. Cover the pan tightly and simmer for 15 minutes wihtout lifting the lid. Check to see that the dumplings have set; cool slightly.

Serve warm in bowls, with ice cream, whipped cream or heavy cream. Makes 6 servings.

(Note - "A grunt is similar to a cobbler, except that it is simmered, rather than baked. As it cooks, usually in a cast-iron skillet, the biscuit dough sets to form soft dumplings.)

More "Lost" Desserts

Appalachian Blackberry Dumplings (1987)

Caramel Dumplings with Cream (1978)

(Origin - "Old-Fashioned Desserts" by Richard Sax, published by Irena Chalmers Cookbooks, Inc., 1983.)

Cranberry Buttermilk Sherbet (1972)

• 
  1 envelope unflavored gelatin
• 1/4 cup lemon juice
• 3 cups cranberry juice cocktail
• 2 cups buttermilk
• 1 1/2 cups sugar
• 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes

Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

• 2 tbspns granulated gelatin (unflavored)
• 1/2 cupful water
• 1 cupful rich milk
• 1-1/2 cupfuls Hershey's chocolate-flavored syrup
• 3/4 cupful granulated sugar
• Few grains of salt
• 1 pint light cream
• 1 pint heavy cream
• 2 tbspns vanilla

Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved. 

Remove from heat and add the chocolate syrup, sugar, and salt. Cool. Add the creams and the vanilla.  Freeze in a crank freezer. Yield: 4 quarts ice cream. 

More "Lost" Hershey's Recipes

Hershey's Chocolate Pecan Pralines (1934)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Classic Frozen Fruit Salad (1939)

• 1 can pineapple (broken pieces)
• 1 bottle, maraschino cherries
• 1/4 lb pecans
• 1 pint cream, whipped
• 3 or 4 bananas
• 2 tbspns cornstarch
• 1/2 cup sugar

Drain fruit. (Open cans the night before and let drain.) To juice, add the 2 tablespoons of cornstarch, mixed with 2 tablespoons water and 1/2 cup of sugar. 

Cook the drained juice until quite thick. Cool, then add whipped cream and fruit. 

Place in freezing tray for at least 4 hours. Makes 12 servings.

More "Lost" Fruit Recipes
Native-American Strawberry Leather (1899)

San Francisco Spiced Cherries (1910)

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from Dorothy S. Jenney.)

French-fried Ice Cream (1971)

For the batter:

• 2 cups all-purpose flour
• 1/2 tspn salt
• 1 envelope active dried yeast
• 2/3 cup warm water
• 1/2 cup Marsala wine
• 4 slightly beaten egg yolks
• 2 tbspns olive or safflower oil 1/3 cup water

For the ice cream:

• 1 cup oven-dried cake crumbs
• 1 cup chopped toasted almonds
• 8 slices brick ice cream (about 3-x-2-x-3/4 inches)
• Fat for frying

1. Prepare the batter 1-1/2 hours early. Sift flour and slat into bowl. Make well in center. Put yeast, water, and sugar in well. Let yeast soften, then add wine, egg yolks, and oil. Stir thoroughly until smooth. cover and let stand in warm place for 1 to 1-1/2 hours. Dough will bubble and double in volume. 

(Before using, add about 1/3 cup water. Batter should drip from the ice cream, but should adhere enough to cover the slice completely.)

2. Prepare ice cream: Combine cake crumbs and nuts. Coat ice cream slices on all sides. Place on foil or wax paper, and freeze until hard. 

3. To fry: Heat fat to 390 degrees. Dip one slice of the ice cream at a time in the batter. Use tongs. Let drain for a second, be sure that all sides are covered, then slip into hot fat. 

Fry on first side until golden (about 20 seconds). Turn with slotted spoon and fry other side about 10 seconds, until golden. Remove with slotted spoon and drain on paper towel. Serve immediately with favorite sauce.

More "Lost" Ice Cream Recipes

Orange Milk Sherbet (1946)

Tangerine Cream Ice (1885)

(Origin - "Ann Serrane's Frite Pan Cookbook" by Ann Serrance, a Copco Cooking Series cookbook, 1971. Anne Serrane (1913-1988) was afamed editor of Gourmet magazine and author of 20 cookbooks.)

Hershey's Frosted Chocolate Shake (1934)

• 2 to 3 tbspns Hershey's Chocolate-Flavored Syrup
• 3/4 cupful chilled milk
• 1 tspn granulated sugar
• 1/2 tspn vanilla
• 1/2 cupful vanilla ice cream

Combine chocolate syrup, milk, sugar, and vanilla in shaker or glass jar. Shake vigorously.

Add ice cream and shake again. 

Serve immediately, pouring into a tall glass. Garnish with maraschino cherry or spray of mint.  Makes 1 10-oz serving. 

More "Lost" Hershey's Recipes
Hershey's Chocolate Butterscotch Pie (1934)

Hershey's Demon Chocolate Cake (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Tutti Frutti Ice Cream (1911)

"To 2 quarts of rich cream, add 1 pound of pulverized sugar and 4 eggs well beaten. Mix together well, then place on the fire, stirring constantly until brought to the boiling point. Remove immediately, and continue to stir until cold

"Add vanilla to taste, place in freezer, and when about half-frozen, mix thoroughly into it 1 pound of preserved fruits in equal parts of peaches, cherries, pineapple, orange, banana, etc. All these fruits are to be cut into small pieces, and mixed well with the frozen cream.

"Mix a little color in this, so it will be in veins like marble."

More "Lost" Ice Cream Recipes
Baked Alaska (1969)

Guava Milk Sherbet (1950)

French-Fried Ice Cream with Marsala Wine (1971)

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Rose Smith of Dunlap, Kansas. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

White House Raspberry Sherbet (1887)

• 2 quarts of raspberries
• 1 cupful of sugar
• 1-1/2 pint of water
• Juice of 1 large lemon
• 1 tablespoonful of gelatine

Mash the berries and sugar together, and let them stand for two hours.  Soak the gelatine in cold water, and cover. Add 1 pint of water to the berries, and strain. 

Dissolve the gelatine in a half a pint of boiling water, add this to the strained mixture, and freeze.  

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Ice Cream Recipes
French-Fried Ice Cream with Marsala Wine (1971)
Tangerine Cream Ice (1885)

Baked Alaska (1969)

Orange Milk Sherbet (1946)

More "Lost" White House Recipes

White House Sweet Strawberry Cake (1887)

White House White Ginger Biscuits (1887)

White House Peach Fritters (1887)

Farmer's Avocado Lemon Sherbet Ice Cream (1972)

• 1/2 cup sugar
• 1/2 cup milk
• 2/3 cup mashed avocado
• 1/4 cup lemon juice
• 1/2 cup orange juice
• 1/4 cup chopped pecans
• 1 egg white, stiffly beaten
• 1/8 tspn salt
• 1 envelope unflavored gelatin
• 2 tbspns water

Soften gelatin in water; dissolve over boiling water.  Dissolve sugar in milk.  Add avocado, salt, pecans and juices.  Stir in the gelatin.

Fold in beaten egg white.  Freeze, stirring occasionally.  Makes 4 to 6 servings.

(Be sure avocados are very ripe for this buttery, refreshing sherbet.)

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

More "Lost" Sherbets and Ice Creams

Orange Milk Sherbet (1946)

Tangerine Cream Ice (1885)

Guava Milk Sherbet (1950)

Frozen Coconut Lemon Bisque Dessert (1935)

French-Fried Ice Cream with Marsala Wine (1971)

For the batter:

• 2 cups flour
• 1/2 cup Marsala wine
• 4 slightly beaten egg yolks
• 2 tbspns olive or safflower oil
• 1 envelope active dry yeast
• 2/3 cup water, warm
• 2 tbspns sugar
• 1/2 tspn salt
• 1/3 cup water

For the ice cream:

• 8 slices brick ice cream (3"x2"x3/4")
• 1 cup oven-dried cake crumbs
• 1 cup almonds, chopped and toasted
• Fat for drying

1. Prepare the batter 1 1/2 hours early.  Sift flour and salt into bowl,. Make well in center.  Put yeast, warm water, and sugar in well.  Let yeast soften, then add wine, egg yolks, and oil. 

Stir thoroughly until smooth.  Cover and let stand in warm place for 1 to 1/2 hours.  Dough will bubble and double in volume.  (Before using, add 1/3 cup water. Batter should drip from the ice cream, but should adhere enough to cover the slice completely.)

2. Prepare ice cream:  Combine cake crumbs and nuts.  Coat ice cream slices on all sides.  Place on foil or waxed paper, and freeze until hard.  

3. To fry:  Heat fat to 390 degrees.  Dip one slice of the ice cream at a time in the batter. Use tongs or two forks.  Let drain for a second, be sure all sides are covered, then slip into hot fat.  

Fry on one side until golden (about 20 seconds). Turn with slotted spoon and fry other side about 10 seconds, until golden.  Remove with slotted spoon, and drain on paper towel. Serve immediately with favorite sauce.  Serves 8.

(Origin - "Ann Serrane's Frite Pan Cookbook" by Ann Serrance, a Copco Cooking Series cookbook, 1971. Anne Serrane (1913-1988) was afamed editor of Gourmet magazine and author of 20 cookbooks.)

More "Lost" Ice Cream Recipes

Orange Milk Sherbet (1946)

Tangerine Cream Ice (1885)

Guava Milk Sherbet (1950)

Strawberries Romanoff (1963)

Neapolitan Cassatta (1970)

Baked Alaska with Brandy (1969)

Orange Milk Sherbet (1946)

• 1 cup orange juice
• 1/2 cup lemon juice
• 2 cups milk
• 1 cup sugar
• 1 tspn vanilla
• 1/4 tspn salt, or to taste

Mix the sugar with the orange and lemon juices  before adding the milk.    then add milk, salt and vanilla. Beat well.

Place in refrigerator freezing unit until edges start to freeze.  Then beat again to make smooth.

Return to freezing unit until solid enough to serve. 

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Carrie K. Palmer.) 

More Ice Cream Recipes

Tangerine Cream Ice (1885)

Guava Milk Sherbet (1950)

Strawberries Romanoff (1963)

Baked Alaska (1969)

Tangerine Cream Ice (1885)

• 12 tangerines
• 2 1/2 cups boiled cream or milk, cooled slightly
• 8 egg yolks
• 1/2 cup sugar
• 2 tbspns orange-flower water
• 2 1/2 cups sweetened cream or custard

Peel 12 tangerine oranges; make a pulp ofg the insides.  Put the peels in a pint of boiling cream or milk, and let it stand on the stove for a quarter of an hour, but do not let it boil.

Mix this with 8 raw egg yolks and 4 ounces of sugar, and stir over the fire till it thickens.  Add the orange pulp, and pass through the sieve.  

When cool, add a wine-glass of orange flower water, and freeze.  This may be added to 1 pint of sweetened cream or custard before freezing.

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Guava Milk Sherbet (1950)

• 2 1/4 cups unsweetened guava juice
• 1 1/8 cups sugar
• 1 1/4 cups coffee cream
• 2 egg whites
• 1 tbspns lemon juice
• Pinch of salt

Boil 1 cup guava juice and 1-1/8 cups sugar together for 3 minutes. Let cool. Add remaining guava juice and lemon juice. Place this mixture in refrigerator tray and allow to freeze.

Remove guava mixture to chilled mixing bowl, and beat with beater until mixture is fluffy.  Add cream and fold in stiffly-beaten egg whites, to which salt has been added. 

Pour sherbet into refrigerator tray and freeze. Yield is 1 1/4 quarts.

(Origin - "Meals from the Manse Cook Book" by Lora Lee Parrott. Published by Zondervan Publishing House, 1950.)

Other Recipes from "Meals from the Manse

Corn Flake Dream Bars (1950)

Pineapple Drop Cookies (1950)

Frozen Coconut Bisque Dessert (1935)

• 1 cup moist coconut
• 3 tbspns tapioca
• 1 cup Carnation Milk, diluted with 1 cup water
• 1/2 cup sugar
• 2 eggs
• 2 tbspns sugar
• 1 cup chilled Carnation Milk
• 1 1/2 tspns vanilla
• 1 tbspn lemon juice
• 1/4 tspn salt

Add tapioca to milk, and cook in double-boiler 15 minutes or until the mixture is clear and thickened.  Stir frequently, adding the 1/2 cup sugar for the last few minutes of cooking.  

Put the hot mixture through a sieve, and add the beaten egg yolks.  Beat the egg whites, adding the salt and the 2 tablespoons of sugar.  Fold into cold tapioca mixture. Fold in chilled Carnation Milk with lemon juice added. Stir in vanilla and coconut. 

Turn into freezer tray of refrigerator, and freeze as rapidly as possible, at least 2 1/2 hours.  For variety, toast coconut in hot oven until brown.  

(Origin - "Carnation Cook Book" by Mary Blake. Published in 1935 by The Carnation Company.)

Strawberries Romanoff (1963)

• 2 quarts strawberries
• 1 cup whipping cream
• 1 pint vanilla ice cream
• 1/4 cup Cointreau liqueur
• juice of 1/2 lemon
• Sugar to taste

Wash and stem the berries, sweeten to taste, and put to chill.  

Whip slightly 1 pint of vanilla ice cream.  Whip heavy cream until very stiff and fold into beaten ice cream.  Add the Cointreau and lemon juice, and stir in.

Pour the cream mixture over the chilled strawberries. Blend quickly and serve in iced bowls.  Serves 8 or more.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, 1963. Recipe by Paoli's, which was open at Montgomery and California Streets from about 1860 to 1940.)

Baked Alaska (1969)

• 1 quart  vanilla ice cream
• 1 sponge cake, 1 1/2 inches deep
• 5 egg whites
• 1 1/4 cups sugar
• 1/4 cup brandy
• 1 tsp vanilla
• 1/8 tspn cream of tartar
• Pinch of salt

Draw a pattern of the mold in which the ice cream will be formed, and then measure 1 1/2 inches larger than the mold. Use the larger pattern to cut from the cake.

Pack the ice cream firmly in a mold or spring form cake tin, and place in the freezer until it becomes very firm.  

Heat the oven to 450 degrees.

Prepare the meringue. Beat together the egg whiles, cream of tartar, salt and vanilla until the egg whites stand in soft peaks. Add the sugar gradually, beating at the top speed in the electric mixer. Transfer the meringue into a pastry bag. If you do not have one, you can do this with a spatula.

Cover a wooden board with heavy brown paper. Place the cake on the paper. Unmold the ice cream and place it in the center of the cake. Cover with meringue. Do no leave any little places where the ice cream is showing.  The meringue will act as insulation to slow down the melting process.

Put immediately in the preheated over, and cook until meringue is very light browned, about 3 to 4 minutes. Sprinkle with fine granulated sugar, and flame the baked Alaska with brandy at the table.  

(Origin - "Crepes and Flaming Desserts" by Irena Chalmers, 1969. Revised 1976.)

Neapolitan Cassatta (1970)

• 1 quart vanilla ice cream
• 1 1/2 pints raspberry ice
• 1 pint coffee ice cream
• 1 cup heavy cream, whipped
• 1/2 cup glaceed or candied  fruit
• 1 tbspns rum
• 1 cherry
• glaceed citron slices

Soak candied fruit in rum for 30 minutes.

LIne a 6-cup, dome-shaped cassatta mold with 1 pint vanilla ice cream. Over this, add a layer of raspberry ice and a layer of coffee ice cream.  

Stir rum-soaked fruit into the remaining softened vanilla ice cream and fold in 1/2 cup whipped cream.  Filled center of mold. Covered with wax paper and a lid, and freeze until ice cream is firm.

30 minutes before serving, unmold onto a chilled serving plate and garnish with a cherry, citron slices, and remaining whipped cream.  Return to freezer. Serves 10. 

(Origin - "Molded Dishes Cookbook" by Nancy Fair McIntyre, 1970.)

(Note - "Cassata ice cream is a multicolored ice cream made of alternating layers of different flavors, often topped with sponge cake soaked in liqueur. The term cassata stands for little case, and the ice cream typically has a bricklike shape. This ice cream is believed to be inspired by a very popular sweet in Sicily called cassata." Source - WiseGeek.com)