Fruits Suédoise

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

one quart of fresh mixed fruits, such as strawberries, raspberries, currants, cherries, and gooseberries ↝ Kiwi fruit, raw [Other fruits and fruit salads]
one wineglassful of brandy ↝ Brandy [Liquor and cocktails]
one wineglassful of Silver Rays (white) rum
the same quantity of Marshall’s Maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]
and of Noyeau Syrup ↝ Syrup, NFS [Jams, syrups, toppings]
the juice of six lemons ↝ Lemon, raw [Citrus fruits]
the peel of the lemons ↝ Lemon, raw [Citrus fruits]
half a pound of Marshall’s Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
one pint of boiling water ↝ Water, tap [Tap water]
Marshall’s Liquid Carmine
an iced macedoine of fruit (see recipe) ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (8)

Pound together till into a pulp one quart of fresh mixed fruits, such as strawberries, raspberries, currants, cherries, and gooseberries.
add to the purée one wineglassful of brandy, one wineglassful of Silver Rays (white) rum, and the same quantity of Marshall’s Maraschino and of Noyeau Syrup, also the juice of six lemons.
put the peel of the lemons into a stewpan with half a pound of Marshall’s Cane Sugar, pour over it one pint of boiling water, bring it again to the boil, then put it aside till cold and add it to the prepared fruits.
colour it with Marshall’s Liquid Carmine.
tammy it, and freeze it in the charged freezer till very dry.
dish it up in a pile in a deep dish or bowl, cover it entirely with an iced macedoine of fruit (see recipe), and serve for dinner after a relevé, or for a sweet, in the latter case having some fancy cakes handed with it.
It may also be served for a ball supper.
It would be very effective served in an ice-bowl as Rhubarb à la Bismarck.

Original Text

Fruits Suédoise
Fruits à la Suédoise

Pound together till into a pulp one quart of fresh mixed fruits, such as strawberries, raspberries, currants, cherries, and gooseberries; add to the purée one wineglassful of brandy, one wineglassful of Silver Rays (white) rum, and the same quantity of Marshall’s Maraschino and of Noyeau Syrup, also the juice of six lemons; put the peel of the lemons into a stewpan with half a pound of Marshall’s Cane Sugar, pour over it one pint of boiling water, bring it again to the boil, then put it aside till cold and add it to the prepared fruits; colour it with Marshall’s Liquid Carmine; tammy it, and freeze it in the charged freezer till very dry; dish it up in a pile in a deep dish or bowl, cover it entirely with an iced macedoine of fruit (see recipe), and serve for dinner after a relevé, or for a sweet, in the latter case having some fancy cakes handed with it. It may also be served for a ball supper. It would be very effective served in an ice-bowl as Rhubarb à la Bismarck.

Notes

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