American Cherry Water Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (6)
  1. Take one and a half pounds of picked ripe cherries, remove the stones, crack them, take the kernels, pound them, and add to the fruit, with the pulp of two oranges, one lemon, four ounces of castor sugar, one pint of cold water, and a few drops of Marshall's Carmine; rub all together through a clean tammy cloth, flavour it with a wineglass of Marshall's Kirsch Syrup, a wineglass of Maraschino liqueur, a tablespoonful of rose water, and six or eight drops of Marshall's Essence of Almonds;
  2. pour it into the charged freezer, and freeze it to the consistency of a thick batter;
  3. then put it into any fancy mould with a pipe, and place it in the charged ice cave for two and a half to three hours;
  4. then remove the cover with the pipe and fill up the space formed by the latter with rose cream ice (see recipe for cream of roses with strawberries), turn out the ice in the usual way on to a dish on a paper, garnish with spun sugar (see recipe), shredded Pistachio and crystallised rose-leaves.
  5. George's Cheltenham Wafers should be handed on a separate plate.
  6. Serve for a dinner or dessert ice.
Original Text
American Cherry Water Ice Eau de Cerises à l'Américaine Take one and a half pounds of picked ripe cherries, remove the stones, crack them, take the kernels, pound them, and add to the fruit, with the pulp of two oranges, one lemon, four ounces of castor sugar, one pint of cold water, and a few drops of Marshall's Carmine; rub all together through a clean tammy cloth, flavour it with a wineglass of Marshall's Kirsch Syrup, a wineglass of Maraschino liqueur, a tablespoonful of rose water, and six or eight drops of Marshall's Essence of Almonds; pour it into the charged freezer, and freeze it to the consistency of a thick batter; then put it into any fancy mould with a pipe, and place it in the charged ice cave for two and a half to three hours; then remove the cover with the pipe and fill up the space formed by the latter with rose cream ice (see recipe for cream of roses with strawberries), turn out the ice in the usual way on to a dish on a paper, garnish with spun sugar (see recipe), shredded Pistachio and crystallised rose-leaves. George's Cheltenham Wafers should be handed on a separate plate. Serve for a dinner or dessert ice.
Notes
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