BANANA CUSTARD FOR PORTLAND 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 (11)
Custard Base
Flavoring and Enrichment
Finishing
Instructions (8)
  1. Boil one and a quarter pints of milk with two ounces of castor sugar, and a split vanilla pod.
  2. Remove the pod and stir the milk onto eight raw yolks of eggs.
  3. Return it to the pan, and stir it over the fire till the mixture thickens.
  4. Add to it the purée of six large ripe bananas, the juice and pulp of three oranges and two lemons, a large tablespoonful of apricot jam, a wineglass of Maraschino syrup, a few drops of Marshall's Apricot Yellow.
  5. Rub all through a tammy.
  6. When cool, partly freeze it.
  7. Add two and a half gills of stiffly-whipped cream.
  8. Refreeze and use.
Original Text
BANANA CUSTARD FOR PORTLAND BOMB.—Boil one and a quarter pints of milk with two ounces of castor sugar, and a split vanilla pod; then remove the pod and stir the milk on to eight raw yolks of eggs; return it to the pan, and stir it over the fire till the mixture thickens; then add to it the purée of six large ripe bananas, the juice and pulp of three oranges and two lemons, a large tablespoonful of apricot jam, a wineglass of Maraschino syrup, a few drops of Marshall's Apricot Yellow; rub all through a tammy, then, when cool, partly freeze it; add two and a half gills of stiffly-whipped cream, refreeze and use.
Notes
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