Portuguese Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For the Portuguese Bomb
For the Peach Ice
Instructions (19)
Portuguese Bomb
  1. Prepare a peach ice, as below.
  2. Freeze it in the charged ice machine to a thick consistency.
  3. Add to it three or four tablespoonfuls of stiffly-whipped cream that has been lightly sweetened.
  4. Add a wineglassful of Kirsch syrup and the same of Silver Rays rum.
  5. Refreeze.
  6. Line a bomb mould with the mixture.
  7. Fill up the centre of the mould with frozen Kirsch cream (' Book of Ices,' page 16).
  8. Cover up the mould.
  9. Freeze it in the charged ice-cave for three and a half to four hours.
  10. Dip the mould into cold water and turn out on a cloth.
  11. Dish up and garnish with small fancy shapes of Kirsch cream, spun sugar (see recipe), and dried fruits or maidenhair fern.
  12. Serve for a dinner or dessert ice.
Peach Ice for Portuguese Bomb
  1. Take six large or twelve small ripe peaches, peel them.
  2. Add to them six ounces of castor sugar, and the juice of four oranges and one dozen skinned and stoned grapes.
  3. Crack the peach stones, pound the kernels, and add them to the fruit.
  4. Add one and a half pints of cold water.
  5. Colour with a few drops of Marshall's Carmine, half a saltspoonful of Marshall's Apricot Yellow.
  6. Add a wineglassful of Kirsch syrup and half a wineglass of brandy.
  7. Tammy and finish as instructed above.
Original Text
Portuguese Bomb Bombe à la Portugaise Prepare a peach ice, as below, freeze it in the charged ice machine to a thick consistency, and add to it three or four tablespoonfuls of stiffly-whipped cream that has been lightly sweetened, a wineglassful of Kirsch syrup, and the same of Silver Rays rum; refreeze, and then line a bomb mould with it, fill up the centre of the mould with frozen Kirsch cream (' Book of Ices,' page 16), cover up the mould, and freeze it in the charged ice-cave for three and a half to four hours, then dip the mould into cold water and turn out on a cloth. Dish up and garnish with small fancy shapes of Kirsch cream, spun sugar (see recipe), and dried fruits or maidenhair fern. Serve for a dinner or dessert ice. PEACH ICE FOR PORTUGUESE BOMB.—Take six large or twelve small ripe peaches, peel them, and add to them six ounces of castor sugar, and the juice of four oranges and one dozen skinned and stoned grapes; crack the peach stones, pound the kernels, and add them to the fruit; then add one and a half pints of cold water, colour with a few drops of Marshall's Carmine, half a saltspoonful of Marshall's Apricot Yellow, add a wineglassful of Kirsch syrup and half a wineglass of brandy; tammy and finish as instructed above.
Notes
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