Venice Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

one and a half pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four and a half ounces of castor sugar ↝ Sugars, granulated [Sweets]
a good pinch of ground cinnamon ↝ Spices, cinnamon, ground [Spices and Herbs]
the finely-chopped peel of two oranges and two lemons ↝ Orange peel, raw [Fruits and Fruit Juices]
the finely-chopped peel of two oranges and two lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
eight raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two wineglassfuls of anisette ↝ Anisette toast [Cookies and brownies]
half a wineglassful of Noyeau liqueur or Marshall's Noyeau Syrup ↝ Liqueur [Liquor and cocktails]
half a wineglassful of Noyeau liqueur or Marshall's Noyeau Syrup ↝ Syrup, NFS [Jams, syrups, toppings]
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four raw whites of eggs that have been whipped very stiffly ↝ Egg, white only, raw [Eggs and omelets]
a quarter-pound of ratafia biscuit-crumbs
one ounce of finely-pounded preserved rose leaves

Instructions (1)

Put in a stewpan one and a half pints of new milk with two blades of mace, four and a half ounces of castor sugar, a good pinch of ground cinnamon, and the finely-chopped peel of two oranges and two lemons; bring to the boil, then stir it on to eight raw yolks of eggs, return the mixture to the stewpan and stir it on the fire till it is thick; rub it through a tammy or strain it; set it aside till cold, then pour it into the charged freezer and freeze it to the consistency of a thick batter; add to it two wineglassfuls of anisette, half a wineglassful of Noyeau liqueur or Marshall's Noyeau Syrup, half a pint of stiffly-whipped cream, and four raw whites of eggs that have been whipped very stiffly; refreeze it, add a quarter-pound of ratafia biscuit-crumbs and one ounce of finely-pounded preserved rose leaves; put the ice into any plain or fancy ice-mould, place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally from side to side; when then ready to serve dip it into cold water and turn out the ice in the usual way on to a dish on a paper.

Original Text

Venice Ice
Glace à la Venise
Put in a stewpan one and a half pints of new milk with two blades of mace, four and a half ounces of castor sugar, a good pinch of ground cinnamon, and the finely-chopped peel of two oranges and two lemons; bring to the boil, then stir it on to eight raw yolks of eggs, return the mixture to the stewpan and stir it on the fire till it is thick; rub it through a tammy or strain it; set it aside till cold, then pour it into the charged freezer and freeze it to the consistency of a thick batter; add to it two wineglassfuls of anisette, half a wineglassful of Noyeau liqueur or Marshall's Noyeau Syrup, half a pint of stiffly-whipped cream, and four raw whites of eggs that have been whipped very stiffly; refreeze it, add a quarter-pound of ratafia biscuit-crumbs and one ounce of finely-pounded preserved rose leaves; put the ice into any plain or fancy ice-mould, place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally from side to side; when then ready to serve dip it into cold water and turn out the ice in the usual way on to a dish on a paper. Serve for a dinner or dessert ice, or for any cold collation, having George's Cheltenham wafers handed with it.

Notes

—