ICE FOR TOP OF CATHERINE BASKET AND SMALL SHAPES

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
4.0 parts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Vanilla Custard Base
For Green Ice
For Salmon-Colored Ice
Instructions (9)
  1. If only one custard is to be used, make one and a half pints of vanilla custard (‘ Book of Ices,’ page 23), using only three ounces of castor sugar to each pint, instead of four ounces, as given in the recipe.
  2. When the custard is cold, partly freeze it.
  3. Add the given quantity of whipped cream.
  4. Refreeze it.
  5. When quite dry divide it into four parts in the freezer.
  6. Colour one part with Marshall’s Sap Green and add to it about a teaspoonful of orange-flower water.
  7. Mix it up with a teaspoon, and leave it in the freezer till all are ready.
  8. Mix another portion with a few drops of Marshall’s Carmine to make it a pale salmon colour.
  9. Flavour it with about a teaspoonful of brandy and finish as for the green ice.
Original Text
ICE FOR TOP OF CATHERINE BASKET AND SMALL SHAPES. If only one custard is to be used, make one and a half pints of vanilla custard (‘ Book of Ices,’ page 23), using only three ounces of castor sugar to each pint, instead of four ounces, as given in the recipe. When the custard is cold, partly freeze it; add the given quantity of whipped cream, refreeze it, and when quite dry divide it into four parts in the freezer. Colour one part with Marshall’s Sap Green and add to it about a teaspoonful of orange-flower water; mix it up with a teaspoon, and leave it in the freezer till all are ready. Mix another portion with a few drops of Marshall’s Carmine to make it a pale salmon colour; flavour it with about a teaspoonful of brandy and finish as for the green ice.
Notes
—