Moscovite à l'Alexandra

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Garnish
Instructions (9)
  1. Put into a mortar one pint of fresh-gathered picked red currants and one pint of picked raspberries.
  2. Pound them with six ounces of castor sugar and the juice of a lemon.
  3. Add three-quarters of a pint of water in which three-quarters of an ounce of Marshall's Finest Leaf Gelatine has been dissolved.
  4. Rub all through a tammy cloth.
  5. Colour it a red colour with Marshall's Liquid Carmine.
  6. Mix with it a quarter of a pint of good claret and a wineglass of brandy.
  7. Stir it on ice till the mixture begins to set, then pour it into a nest mould.
  8. Place this in the charged ice cave for two and a half hours, then dip the shape into tepid water and turn out the moscovite on to a dish.
Garnish
  1. Garnish with a compote of raw ripe raspberries or strawberries flavoured with Maraschino liqueur, sweetened with a little castor sugar, and coloured with Marshall's Liquid Carmine.
Original Text
Alexandra Moscovite Moscovite à l'Alexandra Put into a mortar one pint of fresh-gathered picked red currants and one pint of picked raspberries; pound them with six ounces of castor sugar and the juice of a lemon; add three-quarters of a pint of water in which three-quarters of an ounce of Marshall's Finest Leaf Gelatine has been dissolved; rub all through a tammy cloth; colour it a red colour with Marshall's Liquid Carmine; mix with it a quarter of a pint of good claret and a wineglass of brandy; stir it on ice till the mixture begins to set, then pour it into a nest mould; place this in the charged ice cave for two and a half hours, then dip the shape into tepid water and turn out the moscovite on to a dish. It is greatly improved by being garnished with a compote of raw ripe raspberries or strawberries flavoured with Maraschino liqueur, sweetened with a little castor sugar, and coloured with Marshall's Liquid Carmine. Serve for a sweet for dinner or luncheon.
Notes
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