Iced Fruits with 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 (12)
For the Iced Fruits
For the Syrup
Instructions (11)
Iced Fruits with Cream
  1. Cut some raw ripe or cooked fruits into slices, and take some whole grapes, dried cherries, or other small fruits.
  2. Put them in sufficient of the syrup prepared as below to cover them.
  3. Add a wineglassful of Marshall's Noyeau Syrup and the same of Marshall's Maraschino Syrup.
  4. Colour with a few drops of Marshall's Carmine.
  5. Set it aside on ice till cold.
  6. Dish up in a pile in a border of orange-water ice (' Book of Ices,' page 28) and cover over with vanilla garnishing cream (see recipe).
  7. Serve for a ball-supper dish, or for luncheon or dinner.
Syrup for Iced Fruits with Cream
  1. Take three-quarters of a pound of Marshall's Cane Sugar and half a pint of water.
  2. Bring this to the boil.
  3. Then skim and boil down to the consistency of thin cream.
  4. When cool use as directed above.
Original Text
Iced Fruits with Cream Fruits Glacés à la Crème Cut some raw ripe or cooked fruits into slices, and take some whole grapes, dried cherries, or other small fruits; put them in sufficient of the syrup prepared as below to cover them, add a wineglassful of Marshall's Noyeau Syrup and the same of Marshall's Maraschino Syrup, colour with a few drops of Marshall's Carmine, and set it aside on ice till cold; then dish up in a pile in a border of orange-water ice (' Book of Ices,' page 28) and cover over with vanilla garnishing cream (see recipe). Serve for a ball-supper dish, or for luncheon or dinner. SYRUP FOR ICED FRUITS WITH CREAM.—Take three- quarters of a pound of Marshall's Cane Sugar and half a pint of water, bring this to the boil; then skim and boil down to the consistency of thin cream, and when cool use as directed above.
Notes
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