Bismarck Rhubarb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Cut up two pounds of young ripe well-washed rhubarb into short lengths.
  2. Put the rhubarb into a stewpan with the finely-cut peel of four lemons, a split pod of vanilla, two pints of claret, ten ounces of Marshall’s Cane Sugar, and a strip of cinnamon about one inch long, crushed up finely.
  3. Colour a deep red with Marshall’s Liquid Carmine.
  4. Place the pan on the stove and cook the rhubarb till tender.
  5. Rub the cooked rhubarb through a fine hair sieve.
  6. When cold, add the strained juice of four lemons to the purée.
  7. Pour it into the charged freezer and freeze it dry.
  8. When ready to serve, dish it up in an ice-tray prepared as below.
Original Text
Bismarck Rhubarb Rhubarbe à la Bismarck Cut up two pounds of young ripe well-washed rhubarb into short lengths; put it into a stewpan with the finely-cut peel of four lemons, a split pod of vanilla, two pints of claret, ten ounces of Marshall’s Cane Sugar, and a strip of cinnamon about one inch long, crushed up finely; colour a deep red with Marshall’s Liquid Carmine, place the pan on the stove and cook the rhubarb till tender; then have it rubbed through a fine hair sieve, and when cold add to the purée the strained juice of four lemons; pour it into the charged freezer and freeze it dry; then, when ready to serve, dish it up in an ice-tray prepared as below, and
Notes
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