Source: Nineteenth-century Gelato from Artusi   Leave a comment

The following recipes are taken from Baca and Sartarelli’s excellent translation of Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well (first edition 1891). They remind us that gelato was not always, well, gelato

1) Roman Punch Gelato: This recipe serves six people. Lately this kind of ice cream has become popular at fancy dinner parties. It is usually served before the roasted meat course, because it aids digestion and prepares the stomach to receive the remaining course.

450 grams of sugar

2 cups of water

2 Oranges

2 Lemons

2 Egg whites

1 Small glass of rum

A dash of vanilla

Boil 250 grams of the sugar in one and a half cups of water with a little lemon and orange peel. Remove from the fire and squeeze the juice of the oranges and lemons into the syrup. Strain the mixture through a cloth and pour it into the gelato maker to freeze . Put the remaining 200 grams of sugar in a third of a cup of water, add the vanilla and boil until a drop does not run when poured onto a plate or makes a thread when tested between two fingers. By now you will have beaten the egg whites quite stiff, and you are ready to pour the syrup over them while it is still very hot. Then beat well to obtain a smooth consistency. After this mixture has cooled, combine it with the ice-cream and blend well. Add the rum just before sending to the table in stemmed glasses.

2) Strawberry Gelato:

300 grams of very ripe strawberries

300 grams of fine white sugar

half a liter of water

1 large garden lemon

1 orange

Boil the sugar in the water for ten minutes in an uncovered saucepan. Pass the strawberries through a sieve, and strain the lemon juice and the orange juice. Strain the syrup as well, and then add it to the other ingredients. Blend everything together and pour the mixture into the gelato maker. This recipe serves eight people.

3) Biscuit gelato:

Make a custard with 140 grams of water

50 grams of sugar

4 egg yolks

a dash of vanilla

Put the custard on the fire, stirring constantly, and when it begins to coat the spoon, remove it from the flame and whip it with a whisk. If it takes too long to fluff up, put the basin on ice, then pour in little by little two sheets of isinglass dissolved on the fire in a little water. Once it has fluffed up, fold in 150 grams of whipped cream and pour the mixture into a mould made especially for ice cream or in a saucepan or a copper bowl provide that it has a lid. Freeze for at least three hours between thick layers of ice and salt. This recipe serves 7-8 people and is a dish sure to please.

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Posted October 16, 2010 by zachmon in Uncategorized

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