French Vanilla (1915)

[Bapopik at AOL.COM]

   The following book does NOT have "butter pecan," but I noticed a few "French vanilla" recipes.
   For the Franco-philes on this list, and for OED (which has no "French vanilla" entry), I'll print them.
   BTW:  I'm still working on "Butter Scotch."  I can't do all the nationalities at once.

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THE DISPENSER'S FORMULARY
OR, SODA WATER GUIDE
published by the Soda Fountain (magazine)
1915

Pg. 169, col. 2 ("FORMULAS FOR ICE CREAMS AND WATER ICES"):

   VANILLA (FRENCH)
   Place 12 ounces of powdered sugar, 15 egg yolks, 1 quart of cream and 1 split vanilla bean in a pan and heat over a slow coal fire, or, still better, in a hot water bath, until the mixture thickens, then strain through a coarse sieve.  Put it back in the (Pg. 170, col. 1--ed.) pan, set the pan in ice, or ice water, and heat until it becomes quite thick and firm.  Then put in freezer and freeze.  Next beat up 1 quart of double cream, sweeten lightly with fine sugar, and gently but thoroughly mix into the batch.  Re-ice the can and let stand.

   FRENCH VANILLA
   Take two quarts of good cream, and a large vanilla bean split in half, the yolks of 12 eggs and a pound of sugar.  Put the cream on the fire in a double boiler, and then stir in slowly the eggs and the sugar, the vanilla bean having already been added.  When this begins to thicken take from the fire and allow it to cool.  Do not freeze until it has become cold.  Before it becomes cold, after taking from the fire, strain so as to remove any pieces of the bean.  This quantity when frozen will make about a gallon of cream.  It will be good, too.  (Dwight Kempton.)

   FRENCH VANILLA
   Use 8 egg yolks to 1 quart of sweet cream, and 1 vanilla bean to every 2 quarts, and freezing in a French freezer, or at least after the French style.  This cream is especially suitable for molding.

   VANILLA (FRENCH TYPE)
   Take 5 quarts of cream, 2 vanilla beans, (or use a good vanilla extract); split the beans, scrape out the seeds and put them into the cream and add 2 pounds and 4 ounces of sugar.  Put on a brisk fire, stir constantly and bring to the boiling point; then slowly stir in 20 egg yolks, previously beaten with a little milk or cream, and at once remove from the fire, strain and cool off, and freeze.
   In the above formula vanilla beans are preferable to an extract; the former gives the better flavor.

   FRENCH ICE CREAM
   This is nothing more than the cream boiled with an addition of a certain number of eggs or egg yolks.  Opinions differ greatly as to which of the two mentioned is the proper method.  But by using the whole egg (yolk and white together) for the production of ice cream the effect will be similar to that obtained by gelatin; it will make the cream lighter, gaining in quantity but not in quality; and when standing any length of time it is apt to transform it into small lumps of ice.  Using the yolk only the cream will be of a smoother texture and more solid.

   CHICAGO PICNIC (FYI to Chicago readers--ed.)
   Condensed milk, 14 quarts; fresh milk, 10 quarts; granulated sugar, 8 pounds; gelatin, 8 ounces; vanilla, 4 ounces.