Vienna Red Currant Ice

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

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

Ingredients (15)

one quart of fresh ripe red currants freed from the stalks ↝ Currants, red and white, raw [Fruits and Fruit Juices]
half a pint of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
one quart of hot water ↝ Water, tap [Tap water]
three raw ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
half a pint of ripe picked raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
the juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the finely-chopped peel of the same ↝ Lemon peel, raw [Fruits and Fruit Juices]
six ounces of Marshall's Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
sufficient of Marshall's Liquid Carmine to make it a bright red
the raw yolks of eight well-beaten fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a wineglass of Silver Rays (white) rum
a wineglass of brandy ↝ Brandy [Liquor and cocktails]
eight drops of almond essence ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
one pint of whipped double cream ↝ Cream, heavy [Dairy and Egg Products]
three ounces of very finely-chopped dried cherries ↝ Cherries, dried [Dried fruits]

Instructions (9)

Put the red currants, red currant jelly, hot water, ripe tomatoes, raspberries, lemon juice, lemon peel, sugar, and liquid carmine into a stewpan.
Put the pan on the stove and simmer the contents till the fruit is into a pulp.
When the mixture is cool, add the raw yolks of eight well-beaten fresh eggs that have been flavoured with a wineglass of Silver Rays rum, a wineglass of brandy, and eight drops of almond essence.
Rub all through a fine hair sieve or tammy cloth.
Pour the mixture into the charged freezer and freeze it to the consistency of a thick batter.
Add one pint of whipped double cream and three ounces of very finely-chopped dried cherries.
Refreeze and put it into any fancy ice-mould.
Place the mould in the charged ice cave for three and a half to four hours, during which time turn the mould from side to side.
When ready to use, turn out the ice in the usual way on to a dish on a paper, and serve for a dinner or dessert ice.

Original Text

Vienna Red Currant Ice
Glace de Groseilles Rouges à la Vienne

Take one quart of fresh ripe red currants freed from the stalks (see note below), put them into a stewpan with half a pint of red currant jelly, one quart of hot water, three raw ripe tomatoes, half a pint of ripe picked raspberries, the juice of one lemon, the finely-chopped peel of the same, six ounces of Marshall's Cane Sugar, and sufficient of Marshall's Liquid Carmine to make it a bright red; put the pan on the stove and simmer the contents till the fruit is into a pulp; and when it is cool add the raw yolks of eight well-beaten fresh eggs that have been flavoured with a wineglass of Silver Rays (white) rum, a wineglass of brandy, and eight drops of almond essence; then rub all through a fine hair sieve or tammy cloth, pour it into the charged freezer and freeze it to the consistency of a thick batter; add one pint of whipped double cream and three ounces of very finely-chopped dried cherries; refreeze and put it into any fancy ice-mould; place this in the charged ice cave for three and a half to four hours, during which time turn the mould from side to side; then when ready to use turn out the ice in the usual way on to a dish on a paper, and serve for a dinner or dessert ice.

Notice.—Bottled red currants can be used for this ice when the fresh fruit is out of season; and if sweetened fruits are used the sugar in the above recipe should be omitted; if unsweetened fruits are taken the sugar should be used in the proportion given.

Notes

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