Gastronome Gooseberry Water 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 (7)
Instructions (8)
  1. Pound the gooseberries.
  2. Add Marshall’s Carmine, castor sugar, water, and orange juice.
  3. Rub the mixture through a hair sieve or tammy cloth.
  4. Pour the purée into a charged freezer and freeze till somewhat dry.
  5. Flavour with rum and rose water.
  6. Refreeze it and put it into any suitable mould.
  7. Place this in the charged ice cave for about three hours.
  8. Turn out the ice in the usual way on to a dish on a paper, and serve for dessert, or ball supper, or for tennis parties.
Original Text
Gastronome Gooseberry Water Ice Eau de Groseilles à la Gastronome Take three pints of picked raw fresh-gathered red gooseberries and pound them; add a few drops of Marshall’s Carmine, half a pound of castor sugar, one and a half pints of water, and the juice of three oranges; rub the mixture through a hair sieve or tammy cloth, and pour the purée into a charged freezer; freeze it till somewhat dry; flavour it with a wineglassful of Silver Rays (white) rum and a wineglassful of rose water; refreeze it and put it into any suitable mould; place this in the charged ice cave for about three hours; then turn out the ice in the usual way on to a dish on a paper, and serve for dessert, or ball supper, or for tennis parties. George’s Cheltenham Wafers should be handed on a separate plate.
Notes
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