Spencer 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 (32)
Fruit Purée for Spencer Bomb
Compote of Cherries for Spencer Bomb
Syrup for Spencer Bomb
Instructions (23)
  1. Mix one pint of chestnut crumbs with one pint of single cream that is sweetened with half an ounce of castor sugar, eight tablespoonfuls of Maraschino syrup, one wineglassful of brandy, half a pint of custard ('Book of Ices,' pages 6 and 7) in which no sugar has been used, and a teaspoonful of vanilla essence.
  2. Colour with a few drops of Marshall's Carmine.
  3. Freeze it in the charged freezer.
  4. Put it into a bomb mould containing a pipe.
  5. Place this in the charged ice cave for three and a half to four hours.
  6. Remove the cover with the pipe.
  7. Fill up the space formed by the latter with an iced macedoine of fruits, prepared as follows:
  8. Take one or two peeled bananas, apricots, peaches, a few dried cherries, a slice or two of pineapple, and one or two greengages.
  9. Cut these all into small square pieces.
  10. Mix with them a wineglassful of Maraschino, and set it on ice for about half an hour before using.
  11. Turn out the bomb carefully on to a cold dish.
  12. Pour the fruit purée, prepared as below, round.
  13. Arrange a compote of cherries in bunches at regular intervals round it.
  14. Serve for a dinner sweet.
FRUIT PURÉE FOR SPENCER BOMB
  1. Pound three or four peeled bananas into a pulp and mix with it three or four tinned peaches, one tablespoonful of apricot jam, and half a wineglassful of Noyeau syrup.
  2. Colour with a few drops of Marshall's Carmine.
  3. Rub it through a sieve.
  4. Put it on ice till thoroughly cold, then use.
COMPOTE OF CHERRIES FOR SPENCER BOMB
  1. Take about one pound of fresh cherries, remove the stones, crack them and take out the kernels.
  2. Put the fruit into a syrup, as below, sprinkle in the kernels, and use.
  3. If fresh fruit is not in season use some preserved fruits.
SYRUP FOR SPENCER BOMB
  1. Put in a stewpan half a pound of Marshall's Cane Sugar, add to it the finely-cut peel of one lemon, two bayleaves, and a quarter-pound of water.
  2. Boil to a thick consistency, then strain and colour with Marshall's Carmine, add a few drops of almond essence and a tablespoonful of Kirsch syrup, and use when cool.
Original Text
Spencer Bomb Bombe à la Spencer Take one pint of chestnut crumbs (see recipe), and mix with it one pint of single cream that is sweetened with half an ounce of castor sugar, eight tablespoonfuls of Maraschino syrup, one wineglassful of brandy, half a pint of custard ('Book of Ices,' pages 6 and 7) in which no sugar has been used, and a teaspoonful of vanilla essence; colour with a few drops of Marshall's Carmine, freeze it in the charged freezer, and put it into a bomb mould containing a pipe; place this in the charged ice cave for three and a half to four hours, then remove the cover with the pipe, and fill up the space formed by the latter with an iced macedoine of fruits, prepared as follows: Take one or two peeled bananas, apricots, peaches, a few dried cherries, a slice or two of pineapple, and one or two greengages; cut these all into small square pieces, mix with them a wineglassful of Maraschino, and set it on ice for about half an hour before using; turn out the bomb carefully on to a cold dish, pour the fruit purée, prepared as below, round, and arrange a compote of cherries in bunches at regular intervals round it. Serve for a dinner sweet. FRUIT PURÉE FOR SPENCER BOMB.—Pound three or four peeled bananas into a pulp and mix with it three or four tinned peaches, one tablespoonful of apricot jam, and half a wineglassful of Noyeau syrup; colour with a few drops of Marshall's Carmine, rub it through a sieve, put it on ice till thoroughly cold, then use. COMPOTE OF CHERRIES FOR SPENCER BOMB.—Take about one pound of fresh cherries, remove the stones, crack them and take out the kernels, put the fruit into a syrup, as below, sprinkle in the kernels, and use. If fresh fruit is not in season use some preserved fruits. SYRUP FOR SPENCER BOMB.—Put in a stewpan half a pound of Marshall's Cane Sugar, add to it the finely-cut peel of one lemon, two bayleaves, and a quarter-pound of water; boil to a thick consistency, then strain and colour with Marshall's Carmine, add a few drops of almond essence and a tablespoonful of Kirsch syrup, and use when cool.
Notes
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