Grand Hotel Ices (Petites Glaces à la Grand Hôtel)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the ice
For the cream filling
Garnish
Serving suggestion
Instructions (13)
  1. Put three pints of freshly gathered red currants, from which the stalks have been picked, into a stewpan with half a pound of loaf sugar, the juice of three oranges, and the finely-chopped peels of the same.
  2. Colour with Marshall’s Liquid Carmine.
  3. Add one and a half pints of water, put the pan on the stove and let the contents simmer till into a pulp.
  4. Rub it through a hair sieve.
  5. Pour it into the charged freezing machine, freeze it to the consistency of a thick batter.
  6. Flavour it with a quarter pint of Marshall’s Kirsch syrup and a wineglassful of brandy or Silver Rays (white) rum.
  7. Add a quarter pound of blanched Jordan almonds that have been finely chopped and baked till a nice brown colour and half an ounce of desiccated cocoanut.
  8. Refreeze it, then put the ice into any small fancy ice moulds, and freeze them in the charged ice cave for about one and a half hours.
  9. When sufficiently frozen turn out the ices on to a cloth and arrange each in a little fancy paper case that has been partly filled with cream prepared as below.
  10. Sprinkle over the tops some blanched and shredded pistachio nuts, and serve on a dish paper for a dinner or dessert ice, or for a ball supper, &c., with George’s Cheltenham Wafers.
CREAM FOR CASES FOR GRAND HOTEL ICES
  1. Take one pint of double cream that has been sweetened with three ounces of castor sugar, add to it the contents of a small bottle of vanilla essence, and mix them well together with a quarter pint of rose water.
  2. Pour this into the charged freezer and freeze it dry.
  3. Then put it into the paper cases as instructed above, and place them in the cave till they are required.
Original Text
Grand Hotel Ices Petites Glaces à la Grand Hôtel Put three pints of freshly gathered red currants, from which the stalks have been picked, into a stewpan with half a pound of loaf sugar, the juice of three oranges, and the finely-chopped peels of the same; colour with Marshall’s Liquid Carmine, add one and a half pints of water, put the pan on the stove and let the contents simmer till into a pulp; then rub it through a hair sieve, pour it into the charged freezing machine, freeze it to the consistency of a thick batter, flavour it with a quarter pint of Marshall’s Kirsch syrup and a wineglassful of brandy or Silver Rays (white) rum, add a quarter pound of blanched Jordan almonds that have been finely chopped and baked till a nice brown colour and half an ounce of desiccated cocoanut; refreeze it, then put the ice into any small fancy ice moulds, and freeze them in the charged ice cave for about one and a half hours. When sufficiently frozen turn out the ices on to a cloth and arrange each in a little fancy paper case that has been partly filled with cream prepared as below; sprinkle over the tops some blanched and shredded pistachio nuts, and serve on a dish paper for a dinner or dessert ice, or for a ball supper, &c., with George’s Cheltenham Wafers. If fresh fruit is not obtainable, bottled fruits can be used; but if these are preserved in syrup the sugar mentioned in the recipe would have to be omitted. CREAM FOR CASES FOR GRAND HOTEL ICES.—Take one pint of double cream that has been sweetened with three ounces of castor sugar, add to it the contents of a small bottle of vanilla essence, and mix them well together with a quarter pint of rose water; pour this into the charged freezer and freeze it dry; then put it into the paper cases as instructed above, and place them in the cave till they are required.
Notes
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