Auvergne White Cherry Water 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 (6)
Instructions (6)
  1. Take the pulp of the cherries, rub it through a fine sieve.
  2. Mix with it the lemon-water ice, almond essence, chopped kernels, rum, and kirsch syrup.
  3. Pour the mixture into a charged freezer and freeze it to a semi-solid consistency.
  4. Put it into any fancy mould and freeze it in the usual way for about two and a half hours.
  5. During which time turn the mould occasionally so that the ice becomes evenly frozen.
  6. When ready to serve turn it out on a
Original Text
Auvergne White Cherry Water Ice Eau de Cerises Blanches à l’Auvergne Take the pulp of a quart of raw ripe white-heart cherries, rub it through a fine sieve, mix with it a pint of lemon-water ice (see recipe), six or eight drops of Marshall’s Almond Essence, the chopped kernels from the cherries, a wineglassful of Silver Rays (white) rum and the same quantity of Marshall’s Kirsch Syrup; pour the mixture into a charged freezer and freeze it to a semi-solid consistency; then put it into any fancy mould and freeze it in the usual way for about two and a half hours, during which time turn the mould occasionally so that the ice becomes evenly frozen. When ready to serve turn it out on a
Notes
—