Diplomat Biscuits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Put in a whipping tin six raw yolks of eggs, two ounces of castor sugar, two whites of eggs, a few drops of vanilla essence, and a few drops of Marshall's Carmine.
  2. Whip this over boiling water till the mixture is warm.
  3. Remove it from the fire and whip it till cold and thick.
  4. Add to it a small teacupful of stiffly-whipped cream, one and a half ounces of macaroon biscuit crumbs that have been rubbed through a wire sieve and mixed with a tablespoonful of brandy and a quarter of an ounce of crystallised pineapple that has been cut up into the smallest possible dice pieces.
  5. Pour the mixture into little fancy paper-cases.
  6. Place them on the bottom of the charged ice cave, and let them freeze for about two hours.
  7. Then take up and sprinkle over each a few blanched and very finely-shredded pistachio nuts.
  8. Dish up and serve for dinner or dessert.
Original Text
Diplomat Biscuits Biscuits à la Diplomate Put in a whipping tin six raw yolks of eggs, two ounces of castor sugar, two whites of eggs, a few drops of vanilla essence, and a few drops of Marshall's Carmine; whip this over boiling water till the mixture is warm, then remove it from the fire and whip it till cold and thick; add to it a small teacupful of stiffly-whipped cream, one and a half ounces of macaroon biscuit crumbs that have been rubbed through a wire sieve and mixed with a table- spoonful of brandy and a quarter of an ounce of crystallised pineapple that has been cut up into the smallest possible dice pieces; pour the mixture into little fancy paper-cases, place them on the bottom of the charged ice cave, and let them freeze for about two hours; then take up and sprinkle over each a few blanched and very finely-shredded pistachio nuts; dish up and serve for dinner or dessert.
Notes
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