English Gooseberry Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Pick and cleanse the gooseberries, and put them into a clean stewpan with six bayleaves, six ounces of castor sugar, and a pint of water.
  2. Let them boil to a pulp.
  3. Colour, if needed, with Marshall’s Sap Green, and pass them through a fine hair sieve.
  4. Add to the purée when cold one and a half pints of thick cream that is sweetened with two ounces of castor sugar, and two wineglassfuls of Marshall’s Kirsch Syrup.
Original Text
English Gooseberry Cream Crême de Groseilles Vertes à l’Anglaise Take two pounds of fresh-gathered gooseberries, pick and cleanse them, and put them into a clean stewpan with six bayleaves, six ounces of castor sugar, and a pint of water; let them boil to a pulp; colour, if needed, with Marshall’s Sap Green, and pass them through a fine hair sieve; add to the purée when cold one and a half pints of thick cream that is sweetened with two ounces of castor sugar, and two wineglassfuls of Marshall’s Kirsch Syrup may be
Notes
—