White Dame Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the ice cream base
for lining and filling the bomb mould
Instructions (5)
  1. Sweeten a pint and a half of cream with three ounces of castor sugar, add four large tablespoonfuls of rose-water, one teaspoonful of vanilla essence, and one tablespoonful of Maraschino syrup or liqueur.
  2. Put it into the charged freezing machine and freeze it to a thick consistency.
  3. Line a bomb with this, sprinkle the sides thickly with desiccated cocoanut, and fill up the mould with a vanilla mousse mixture ('Book of Ices,' page 34).
  4. Fix the cover on the mould, and put it in the charged ice cave for three and a half to four hours, giving it an occasional turn round so that the ice gets evenly frozen.
  5. Then turn out.
Original Text
White Dame Bomb Bombe à la Dame Blanche Sweeten a pint and a half of cream with three ounces of castor sugar, add four large tablespoonfuls of rose-water, one teaspoonful of vanilla essence, and one tablespoonful of Maraschino syrup or liqueur; put it into the charged freezing machine and freeze it to a thick consistency. Line a bomb with this, sprinkle the sides thickly with desiccated cocoanut, and fill up the mould with a vanilla mousse mixture ('Book of Ices,' page 34). Fix the cover on the mould, and put it in the charged ice cave for three and a half to four hours, giving it an occasional turn round so that the ice gets evenly frozen; then turn out
Notes
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