Red Currant Jelly 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 (9)
Instructions (11)
  1. Mix six large tablespoonfuls of red currant jelly with one and a half pints of cold water, the strained juice of two oranges, and the juice of one large lemon.
  2. Colour the mixture a bright red by the addition of a little of Marshall's Liquid Carmine.
  3. Flavour it with two wineglassfuls of Marshall's Maraschino Syrup and half a pint of St. Julien claret.
  4. Rub it all together through a tammy cloth.
  5. Freeze the mixture in the charged freezer to the consistency of batter.
  6. Then mix into it half a pint of stiffly-whipped cream that is sweetened with an ounce of castor sugar.
  7. Refreeze and serve in a rough state.
  8. Or, if desired, the mixture can be put in a mould and placed in the charged ice cave for three and a half hours.
  9. When sufficiently frozen dip the mould into cold water.
  10. Pass a cloth over the bottom to absorb any moisture, and turn out the ice on a dish on a dish-paper or serviette.
  11. It may be served with small assorted shapes of the same ice, with fern leaves placed here and there round the dish, for a dinner or dessert ice.
Original Text
Red Currant Jelly Ice Glace de Gelée de Groseilles Rouges Mix six large tablespoonfuls of red currant jelly with one and a half pints of cold water, the strained juice of two oranges, and the juice of one large lemon; colour the mixture a bright red by the addition of a little of Marshall's Liquid Carmine, flavour it with two wineglassfuls of Marshall's Maraschino Syrup and half a pint of St. Julien claret, rub it all together through a tammy cloth, and freeze the mixture in the charged freezer to the consistency of batter; then mix into it half a pint of stiffly-whipped cream that is sweetened with an ounce of castor sugar; refreeze and serve in a rough state, or, if desired, the mixture can be put in a mould and placed in the charged ice cave for three and a half hours; when sufficiently frozen dip the mould into cold water, pass a cloth over the bottom to absorb any moisture, and turn out the ice on a dish on a dish-paper or serviette. It may be served with small assorted shapes of the same ice, with fern leaves placed here and there round the dish, for a dinner or dessert ice.
Notes
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