Redalia Pineapple Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Slice the pineapple and put it into a stewpan with water, rose water, and sugar.
  2. Simmer for about fifteen minutes.
  3. Remove the fruit from the syrup and pound it into a pulp.
  4. Mix the pulp with the strained juice of two lemons, one orange, and a saltspoonful of Marshall's Apricot Yellow.
  5. When all is quite into a smooth pulp, add the syrup in which the fruit was boiled.
  6. Pass all together through a clean tammy cloth, taking care that all the fruit is rubbed through.
  7. Add half a pint of thick cream.
  8. Prepare a pistachio ice cream (' Book of Ices,' page 19).
  9. When the moulds are ready to receive them, freeze the above pineapple mixture and the pistachio custard separately.
Original Text
Redalia Pineapple Ice Ananas Glacé à la Redalia Take a tinned or raw pineapple which has been freed from peel and cores, then slice it and put it into a stewpan with one and a half pints of water, half a pint of rose water, and six ounces of sugar; let this simmer for about fifteen minutes, then remove the fruit from the syrup and pound it into a pulp; mix with it the strained juice of two lemons, one orange, a saltspoonful of Marshall's Apricot Yellow; and when all is quite into a smooth pulp add the syrup in which the fruit was boiled, and pass all together through a clean tammy cloth, taking care that all the fruit is rubbed through, and add half a pint of thick cream. Prepare a pistachio ice cream (' Book of Ices,' page 19), and when the moulds mentioned below are ready to receive them, freeze the above pineapple mixture and the pistachio custard separately.
Notes
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