Orange Mallobet

I've decided to share with you all another recipe from the Grunow Refrigeration Recipe book. Unfortunately for me, the front cover has completely fallen off, but I am sure that the recipes still work! For today's recipe, I've decided to share with all how to make Orange Mallobet, 1930s style. Now, before I read this recipe, I wasn't quite sure what Mallobet was, so a google search was necessary. According to the Food Resource Glossary at Oregon State University, mallobet is "a frozen dessert, on the order of a sherbet containing marshmallows." Sounds interesting, doesn't it?

Orange Mallobet
Ingredients-
20 marshmallows
1 1/4 cup orange juice
1/4 cup egg whites
1/4 cup water
2 tablespoons lemon juice
3 tablespoons sugar
Orange coloring if desired

Directions-

This first part is a little bit confusing for me, so I'll type it out exactly as the recipe calls for. I hope that you understand it better than I do!

"Put the marshmallows over hot water with the water and 3/4 cup of the orange juice; add 2 tablespoons of sugar, and set aside until slightly jellied. Add remaining sugar to egg whites and whip stiff. Combine as directed above and freeze without stirring"

If you would like more information about Grunow please check out my earlier blog post here- Grunow Refrigeration Recipe Book

Burnt Almond Ice Cream

This recipe comes from the "Grunow Refrigeration Recipe Book" by Dorothy Ayers Loudon, which I believe to have been published sometime in the 1930's. It is a very simple recipe. In fact, you don't need anything special besides the ingredients for this one other than a freezer! Which you would have if you had purchased a Grunow Electric Refrigerator.

Burnt Almond Ice Cream:
Ingredients-
1 quart thin cream
1/4 teaspoon salt
3/4 cup sugar
1/2 pound browned and sugared almonds
1 teaspoon of vanilla

Directions- Mix well and freeze.

Now, when you have two steps of directions like that, I am not sure that it can get easier. Anyway, I wasn't quite sure what 'thin cream' was, so I looked it up and from what I found out at the World Wide Words website, it is another term for 'light cream' or 'single cream'.

Good luck and let me know how it turns out!