Irish Cream

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)
Instructions (15)
  1. pound the black currants, raspberries, red gooseberries, Marshall’s Cane Sugar, and port wine into a purée
  2. rub the purée through a sieve or tammy
  3. mix with one and a half pints of cream
  4. colour with a few drops of Marshall’s Carmine
  5. add a teaspoonful of Marshall’s Vanilla Essence
  6. pour it into the charged freezer
  7. freeze it somewhat dry
  8. add a quarter pound of chopped pineapple and one ounce of dried sweet cocoanut
  9. mix well together
  10. add a wineglassful of Marshall’s Noyeau Syrup
  11. pour it into any fancy mould
  12. set it for three hours in the charged ice cave
  13. turn it out in the usual way on to a dish on a paper
  14. serve for a sweet for dinner, luncheon, &c.
  15. George’s Cheltenham Wafers should be handed with it
Original Text
Irish Cream Crème à l’Irlandaise Take three pints of raw ripe black currants, half a pint of raspberries, half a pint of red gooseberries, half a pound of Marshall’s Cane Sugar, and two wineglassfuls of port wine; pound them into a purée, then rub through a sieve or tammy and mix with one and a half pints of cream; colour with a few drops of Marshall’s Carmine, add a teaspoonful of Marshall’s Vanilla Essence, and pour it into the charged freezer; freeze it somewhat dry, then add to it a quarter pound of chopped pineapple and one ounce of dried sweet cocoanut; mix well together, add a wineglassful of Marshall’s Noyeau Syrup, and put it into any fancy mould; set it for three hours in the charged ice cave, then turn it out in the usual way on to a dish on a paper, and serve for a sweet for dinner, luncheon, &c. George’s Cheltenham Wafers should be handed with it.
Notes
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