Hanover 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 (11)

two pounds of raw ripe stoned cherries, black for preference ↝ Cherries, raw [Other fruits and fruit salads]
one and a half pounds of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
four figs ↝ Figs, raw [Fruits and Fruit Juices]
half a pound of peeled ripe melon ↝ Melons, cantaloupe, raw [Fruits and Fruit Juices]
the pulp of three tangerines ↝ Tangerine, raw [Citrus fruits]
the peels of the same that have been finely chopped ↝ Tangerine, raw [Citrus fruits]
half a pound of castor sugar ↝ Sugars, granulated [Sweets]
a quarter-pint of rose-water ↝ Water, tap [Tap water]
one and a half pints of lemon cream ice (‘ Book of Ices,’ page 17) ↝ Ice cream, NFS [Ice cream and frozen dairy desserts]
Marshall’s Carmine
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (1)

Put in a mortar two pounds of raw ripe stoned cherries, black for preference, one and a half pounds of raspberries, four figs, half a pound of peeled ripe melon, the pulp of three tangerines, and the peels of the same that have been finely chopped, half a pound of castor sugar, and a quarter-pint of rose-water; pound these to a pulp, then mix with one and a half pints of lemon cream ice (‘ Book of Ices,’ page 17), and rub it through a tammy; colour with Marshall’s Carmine, and partly freeze it in the charged freezer, add to it half a pint of stiffly-whipped cream, refreeze it, and with it fill a Kosiki ice mould; put this in the charged ice cave for three and a half to four hours, during which time turn it from side to side occasionally, then when ready to serve turn out the ice in the usual way on to a pedestal dish on a fancy paper, and garnish with little rose shapes of stiffly-whipped cream, as below.

Original Text

Hanover Bomb
Bombe à la Hanovre
Put in a mortar two pounds of raw ripe stoned cherries, black for preference, one and a half pounds of raspberries, four figs, half a pound of peeled ripe melon, the pulp of three tangerines, and the peels of the same that have been finely chopped, half a pound of castor sugar, and a quarter-pint of rose-water; pound these to a pulp, then mix with one and a half pints of lemon cream ice (‘ Book of Ices,’ page 17), and rub it through a tammy; colour with Marshall’s Carmine, and partly freeze it in the charged freezer, add to it half a pint of stiffly-whipped cream, refreeze it, and with it fill a Kosiki ice mould; put this in the charged ice cave for three and a half to four hours, during which time turn it from side to side occasionally, then when ready to serve turn out the ice in the usual way on to a pedestal dish on a fancy paper, and garnish with little rose shapes of stiffly-whipped cream, as below. Serve for a dessert or dinner ice.

Notes

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