Mellorine

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Mellorine
Type Dessert
Cookbook:Mellorine  Mellorine

Mellorine is a lower cost alternative to ice cream, wherein other fats are used instead of butterfat. It can be made from both animal fat and vegetable fat.

Mellorine is produced by freezing, while stirring a pasteurized mix of milk-derived nonfat solids and animal or vegetable fat (or both). Afterward, it is battered by a carbohydrate sweetener and the addition of flavouring ingredients.

Mellorine was a product of necessity after World War II. In united states that produced wartime goods made of cotton, cotton meal, and cotton seed oil suddenly found that their cottonseed oil products were no longer being used in quantity by the military. Cottonseed oil found peacetime use in salad dressings, mayonnaise, and in the ice-cream substitute mellorine.[1]

References[edit]

  1. ^ Mary M. Standifer,"COTTONSEED INDUSTRY," Handbook of Texas Online (http://www.tshaonline.org/handbook/online/articles/drc04), accessed July 17, 2013. Published by the Texas State Historical Association.