Nelson Greengage Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Crack the stones of the greengages, remove the kernels, and pound them with the castor sugar and the split vanilla pod.
  2. Add this mixture to the pounded greengages.
  3. Add the unsweetened custard.
  4. Rub the purée through a fine hair sieve.
  5. Mix the thick cream with the Marshall's Kirsch Syrup.
  6. Add the prepared fruit purée to the cream mixture.
  7. Colour the mixture with Marshall's Sap Green.
  8. Pour the mixture into the charged freezer and freeze.
Original Text
Nelson Greengage Cream Crème de Prunes de Reine Claude à la Nelson Take one quart of stoned pounded greengages, crack the stones, remove the kernels, and pound them with two ounces of castor sugar and a split vanilla pod, and add this to the pounded fruit, with half a pint of unsweetened custard ('Book of Ices,' pages 6 and 7), and rub the purée through a fine hair sieve. Mix one and a half pints of thick cream with eight tablespoonfuls of Marshall's Kirsch Syrup; add the prepared fruit purée to it; colour it with Marshall's Sap Green, and pour it into the charged freezer and freeze
Notes
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