Blueberry
Blueberry Ice
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A refreshing frozen dessert made from New Brunswick blueberry juice, lemon, gelatin, and beaten egg whites — featured on the menu for the 1938 cookbook's ideal New Brunswick Shore Dinner.
Ingredients
- 1 pint New Brunswick blueberries, already sweetened
- 1 cup sugar
- ½ tablespoon gelatin, soaked in ½ cup cold water
- 1 cup boiling water
- 6 tablespoons lemon juice
- 2 egg whites, beaten
Instructions
- Strain the blueberries. Add water to the juice to make 1½ cups of liquid.
- Soak the gelatin in the cold water, then add the boiling water, sugar, lemon juice, and blueberry juice. Stir until gelatin is dissolved.
- Stir in the beaten egg whites.
- Freeze. If using a mechanical refrigerator, stir at hour intervals.