Cumberland 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 (16)
Instructions (17)
  1. Put into a stewpan one pint of new milk, three bay leaves, and four cloves.
  2. Bring it to the boil.
  3. Mix with it one ounce of Brown and Polson's Corn Flour that has been mixed with a wineglassful of rose-water.
  4. Stir together till reboiled.
  5. Mix it gradually on to eight raw yolks of eggs.
  6. Return it to the stewpan and stir it over the fire till the mixture thickens.
  7. Mix with it eight tablespoonfuls of Marshall's Raspberry Syrup, a teaspoonful of vanilla essence, and one large tablespoonful of raspberry pulp, or whole preserved bottled fruit.
  8. Colour a very pale colour with Marshall's Liquid Carmine.
  9. Rub it through a clean tammy cloth.
  10. When cool put it into the charged freezer and freeze it to the consistency of a batter.
  11. Mix with it half a pint of very stiffly-whipped cream, a quarter-pound of cut up, dried, mixed fruits, a wineglass of Silver Rays rum, and one ounce of macaroon biscuit crumbs.
  12. Refreeze it.
  13. Put it into a fancy bomb mould.
  14. Freeze it in the charged ice cave for about three and a half hours, during which time turn the mould occasionally so that the ice gets evenly frozen.
  15. Turn out the bomb in the usual way and arrange it on a paper on a dish.
  16. It may, if liked, be garnished with spun sugar (see recipe), or a few maidenhair fern leaves, and here and there little pieces of gold and silver leaf.
  17. Serve for a dinner or dessert ice, or for ball supper, &c.
Original Text
Cumberland Bomb Bombe à la Cumberland Put into a stewpan one pint of new milk, three bay leaves, and four cloves; bring it to the boil, mix with it one ounce of Brown and Polson's Corn Flour that has been mixed with a wineglassful of rose-water, stir together till reboiled, then mix it gradually on to eight raw yolks of eggs; return it to the stewpan and stir it over the fire till the mixture thickens, then mix with it eight tablespoon- fuls of Marshall's Raspberry Syrup, a teaspoonful of vanilla essence, and one large tablespoonful of raspberry pulp, or whole preserved bottled fruit; colour a very pale colour with Marshall's Liquid Carmine, then rub it through a clean tammy cloth, and when cool put it into the charged freezer and freeze it to the consistency of a batter; mix with it half a pint of very stiffly-whipped cream, a quarter- pound of cut up, dried, mixed fruits, a wineglass of Silver Rays rum, and one ounce of macaroon biscuit crumbs; refreeze it, and put it into a fancy bomb mould, freeze it in the charged ice cave for about three and a half hours, during which time turn the mould occasionally so that the ice gets evenly frozen. Turn out the bomb in the usual way and arrange it on a paper on a dish. It may, if liked, be garnished with spun sugar (see recipe), or a few maidenhair fern leaves, and here and there little pieces of gold and silver leaf. Serve for a dinner or dessert ice, or for ball supper, &c.
Notes
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