Cream of Roses with Sugared Strawberries

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the syrup
For the strawberries
For serving
Garnish
Instructions (9)
  1. Put one pound of Marshall's Cane Sugar and half a pound of water into a clean stewpan.
  2. Put the cover on the pan and cook the contents until the syrup presents a bubbled appearance.
  3. Have some sound raw ripe strawberries with the stalks on.
  4. Dip each strawberry separately into the boiling syrup.
  5. Place them on a well-oiled table or slab till cold.
  6. Dish them on a pile of frozen rose cream ice as below.
  7. Serve for dessert, ball supper, &c.
  8. Other fruits can be prepared in a similar manner.
  9. Can be garnished with spun sugar (see recipe), arranged in little bunches or balls, or small leaves can be used as a garnish if liked.
Original Text
Cream of Roses with Sugared Strawberries Crème de Roses aux Fraises Glacées Put into a clean stewpan one pound of Marshall's Cane Sugar and half a pound of water, put the cover on the pan and cook the contents until the syrup presents a bubbled appearance. Have some sound raw ripe strawberries with the stalks on and dip each one separately into the boiling syrup, place them on a well-oiled table or slab till cold, then dish them on a pile of frozen rose cream ice as below and serve for dessert, ball supper, &c. Other fruits can be prepared in a similar manner, and can be garnished with spun sugar (see recipe), arranged in little bunches or balls, or small leaves can be used as a garnish if liked.
Notes
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