American Bomb

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

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

Ingredients (19)

half a pint of white currants or green goose-berries freed from stalks ↝ Currants, red and white, raw [Fruits and Fruit Juices]
one pound of peeled and finely-sliced apples ↝ Apple, raw [Apples]
one pound of white-heart cherries ↝ Cherries, raw [Other fruits and fruit salads]
two ounces of pounded pineapple ↝ Pineapple, raw [Fruits and Fruit Juices]
the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a piece of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
two bayleaves
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
two ounces of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
a stick of vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
a quarter of a pint of rose-water ↝ Water, tap [Tap water]
one pint of water ↝ Water, tap [Tap water]
Marshall's Carmine
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a wineglassful of Silver Rays rum
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two ounces of desiccated cocoanut that has been baked a golden colour ↝ Nuts, coconut meat, dried (desiccated), creamed [Nut and Seed Products]
two ounces of any kind of dried fruits ↝ Dried, fruit, NFS [Dried fruits]
the kernels from the cherry-stones

Instructions (11)

Boil the white currants or green goose-berries, apples, white-heart cherries, pounded pineapple, lemon peel, cinnamon, bayleaves, castor sugar, raspberries, vanilla pod, rose-water, and water to a pulp.
Color with a few drops of Marshall's Carmine.
Rub the mixture through a tammy.
When cool, mix with half a pint of stiffly-whipped cream and a wineglassful of Silver Rays rum.
Put the mixture into a charged freezer and freeze it to the consistency of a batter.
Mix in half a pint of stiffly-whipped cream, two ounces of desiccated cocoanut that has been baked a golden colour, two ounces of any kind of dried fruits, and the kernels from the cherry-stones.
Refreeze.
Put the mixture into a bomb mould.
Place the mould in the charged ice cave for four hours.
Dip the mould into cold water.
Pass a clean cloth over the bottom.

Original Text

American Bomb
Bombe à l'Américaine
Take half a pint of white currants or green goose-berries freed from stalks, one pound of peeled and finely-sliced apples, one pound of white-heart cherries, two ounces of pounded pineapple, the peel of a lemon, a piece of cinnamon and two bayleaves, six ounces of castor sugar, two ounces of raspberries, a stick of vanilla pod, a quarter of a pint of rose-water, and one pint of water; boil these to a pulp, colour with a few drops of Marshall's Carmine, and rub it through a tammy; when cool mix with half a pint of stiffly-whipped cream and a wineglassful of Silver Rays rum, put it into a charged freezer and freeze it to the consistency of a batter; then mix in half a pint of stiffly-whipped cream, two ounces of desiccated cocoanut that has been baked a golden colour, two ounces of any kind of dried fruits, and the kernels from the cherry-stones; refreeze and put it into a bomb mould, place this in the charged ice cave for four hours; then dip the mould into cold water, pass a clean cloth over the bottom to

Notes

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