Bombe à la Marion

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

for the purée

three pints of freshly-gathered red currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
half a pint of raspberries from which the stalks have been removed ↝ Raspberries, raw [Fruits and Fruit Juices]
one pint of water ↝ Water, tap [Tap water]
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
Marshall’s Carmine
six pounded cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a strip of crushed cinnamon about one and a half inches long ↝ Sugar, cinnamon [Sugars and honey]
four peeled bananas ↝ Bananas, raw [Fruits and Fruit Juices]
four ripe green figs ↝ Figs, raw [Fruits and Fruit Juices]

for flavouring

a wineglassful of Silver Rays rum
a quarter of a pint of rose-water ↝ Water, tap [Tap water]
a dessertspoonful of vanilla essence

to mix with

one pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for lining the mould

the jelly, prepared as below ↝ Jellies [Sweets]
shredded blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (6)

Put three pints of freshly-gathered red currants and half a pint of raspberries from which the stalks have been removed into a stewpan with one pint of water and six ounces of castor sugar;
colour with Marshall’s Carmine, add six pounded cloves, a strip of crushed cinnamon about one and a half inches long, four peeled bananas, and four ripe green figs;
simmer it into a purée, then rub it through a tammy cloth, and when cold flavour it with a wineglassful of Silver Rays rum, a quarter of a pint of rose-water, and a dessertspoonful of vanilla essence;
mix with it one pint of stiffly-whipped cream and pour the mixture into the charged freezing machine;
freeze it to the thickness of a paste, then put it into a fancy bomb mould that has been lined with the jelly, prepared as below, and shredded blanched almonds;
place the mould in the charged ice cave for two and a half to three hours, turning the shape occasionally, then turn out the bomb in the usual way on a dish on a fancy dish-paper, and serve for a dinner or dessert ice, or for ball supper, &c.

Original Text

Marion Bomb
Bombe à la Marion
Put three pints of freshly-gathered red currants and half a pint of raspberries from which the stalks have been removed into a stewpan with one pint of water and six ounces of castor sugar; colour with Marshall’s Carmine, add six pounded cloves, a strip of crushed cinnamon about one and a half inches long, four peeled bananas, and four ripe green figs; simmer it into a purée, then rub it through a tammy cloth, and when cold flavour it with a wineglassful of Silver Rays rum, a quarter of a pint of rose-water, and a dessertspoonful of vanilla essence; mix with it one pint of stiffly-whipped cream and pour the mixture into the charged freezing machine; freeze it to the thickness of a paste, then put it into a fancy bomb mould that has been lined with the jelly, prepared as below, and shredded blanched almonds; place the mould in the charged ice cave for two and a half to three hours, turning the shape occasionally, then turn out the bomb in the usual way on a dish on a fancy dish-paper, and serve for a dinner or dessert ice, or for ball supper, &c.

Notes

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