Hugo Bomb Bombe à la Hugo

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Take a tinned or peeled fresh pineapple, and pound it into a pulp with four peeled ripe bananas, the pulps of two oranges and two lemons, a split vanilla pod and the finely-chopped peel of the lemons and oranges.
  2. Mix with it one and a half pints of custard (‘Book of Ices,’ pages 6 and 7) into which four ounces of castor sugar have been mixed, and enough of Marshall’s Apricot Yellow added to make it a nice yellow colour.
  3. Rub it through a tammy cloth, pour it into the charged freezer, and freeze it to the thickness of a batter.
  4. Add to it one pint of stiffly-whipped cream, the contents of a small bottle of vanilla essence, a wineglassful of Maraschino liqueur, and three ounces of blanched and finely-chopped Jordan almonds.
  5. Refreeze it, put it into any pretty bomb mould, a tall one for preference.
  6. Place the mould in the charged ice cave for three and a half to four hours, during which time turn it from side to side so that the ice becomes evenly frozen.
  7. Then turn out the bomb in the usual way and serve for a dinner sweet or for dessert.
  8. This can be garnished with spun sugar (see recipe) and maidenhair fern leaves.
Original Text
Hugo Bomb Bombe à la Hugo Take a tinned or peeled fresh pineapple, and pound it into a pulp with four peeled ripe bananas, the pulps of two oranges and two lemons, a split vanilla pod and the finely-chopped peel of the lemons and oranges; mix with it one and a half pints of custard (‘Book of Ices,’ pages 6 and 7) into which four ounces of castor sugar have been mixed, and enough of Marshall’s Apricot Yellow added to make it a nice yellow colour; rub it through a tammy cloth, pour it into the charged freezer, and freeze it to the thickness of a batter, add to it one pint of stiffly-whipped cream, the contents of a small bottle of vanilla essence, a wineglassful of Maraschino liqueur, and three ounces of blanched and finely-chopped Jordan almonds; refreeze it, put it into any pretty bomb mould, a tall one for preference, place the mould in the charged ice cave for three and a half to four hours, during which time turn it from side to side so that the ice becomes evenly frozen; then turn out the bomb in the usual way and serve for a dinner sweet or for dessert. This can be garnished with spun sugar (see recipe) and maidenhair fern leaves.
Notes
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