Parisian Cucumber 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)

one large or two small cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
one and a quarter pints of water ↝ Water, tap [Tap water]
half a pound of Marshall's Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
the finely-cut peel of six lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
the strained juice of the lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little of Marshall's Sap or Apple Green
a wineglassful of Maraschino or Noyeau liqueur ↝ Liqueur [Liquor and cocktails]
half a pint of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a teaspoonful of Marshall's Vanilla Essence
two ounces of finely-chopped angelica
two ounces of finely-chopped pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
nougat paste

Instructions (5)

Peel one large or two small cucumbers, remove the seedy parts, then chop it up and put it into a stewpan with one and a quarter pints of water, half a pound of Marshall's Cane Sugar, and the finely-cut peel of six lemons; bring to the boil, and when cool mix with the strained juice of the lemons; colour with a little of Marshall's Sap or Apple Green and rub it through the tammy;
flavour it with a wineglassful of Maraschino or Noyeau liqueur, half a pint of thick cream, and a teaspoonful of Marshall's Vanilla Essence; freeze it in the charged freezer to the consistency of a batter;
mix in it two ounces of finely-chopped angelica and two ounces of finely-chopped pistachio nuts, refreeze, and with it fill a cucumber mould;
place this in the charged ice cave for two and a half to three hours;
then turn out the cucumber, arrange it on some nougat paste formed to suit the shape of the ice and

Original Text

Parisian Cucumber Cream
Crème de Concombres à la Parisienne
Peel one large or two small cucumbers, remove the seedy parts, then chop it up and put it into a stewpan with one and a quarter pints of water, half a pound of Marshall's Cane Sugar, and the finely-cut peel of six lemons; bring to the boil, and when cool mix with the strained juice of the lemons; colour with a little of Marshall's Sap or Apple Green and rub it through the tammy;
flavour it with a wineglassful of Maraschino or Noyeau liqueur, half a pint of thick cream, and a teaspoonful of Marshall's Vanilla Essence; freeze it in the charged freezer to the consistency of a batter; mix in it two ounces of finely-chopped angelica and two ounces of finely-chopped pistachio nuts, refreeze, and with it fill a cucumber mould; place this in the charged ice cave for two and a half to three hours; then turn out the cucumber, arrange it on some nougat paste formed to suit the shape of the ice and

Notes

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