Saint-Malo Bomb

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)
Instructions (10)
  1. Peel and finely slice one pound of good cooking apples, and boil them to a pulp with half a pint of water
  2. add to them six pounded, cooked, or raw ripe peaches, the pulp from two oranges and one lemon
  3. mix with these a quarter-pint of orange flower-water, six ounces of castor sugar, three-quarters of a pint of cold water, a wineglass of Silver Rays (white) rum, a teaspoonful of vanilla essence, a saltspoonful of Marshall's Apricot Yellow, a teaspoonful of Marshall's Carmine, and eight drops of almond essence
  4. mix together, and rub it through a very fine hair sieve or tammy
  5. then pour it into the charged freezer and freeze it to the consistency of a thick batter
  6. add to it half a pint of very stiffly-whipped cream
  7. refreeze it and put it into a bomb mould
  8. place this in the charged ice cave for three and a half hours, turning the shape occasionally
  9. then turn out the bomb in the usual way, and serve it on a dish on a paper for dinner or luncheon
  10. Have Aubois sauce (see recipe) handed in a sauce-boat if the ice is to be served for a dinner sweet, but not if it is to be served for dessert.
Original Text
Saint-Malo Bomb Bombe à la Saint-Malo Peel and finely slice one pound of good cooking apples, and boil them to a pulp with half a pint of water; add to them six pounded, cooked, or raw ripe peaches, the pulp from two oranges and one lemon; mix with these a quarter-pint of orange flower-water, six ounces of castor sugar, three-quarters of a pint of cold water, a wineglass of Silver Rays (white) rum, a teaspoonful of vanilla essence, a saltspoonful of Marshall's Apricot Yellow, a teaspoonful of Marshall's Carmine, and eight drops of almond essence; mix together, and rub it through a very fine hair sieve or tammy, then pour it into the charged freezer and freeze it to the consistency of a thick batter; add to it half a pint of very stiffly-whipped cream, refreeze it and put it into a bomb mould; place this in the charged ice cave for three and a half hours, turning the shape occasionally, then turn out the bomb in the usual way, and serve it on a dish on a paper for dinner or luncheon. Have Aubois sauce (see recipe) handed in a sauce-boat if the ice is to be served for a dinner sweet, but not if it is to be served for dessert.
Notes
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