Cornets à la Christine

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)
Cornets
Ice for Christina Cornets
Instructions (12)
  1. Prepare some cornet cases as in Margaret Cornets.
  2. By means of a bag and small plain pipe garnish the edges of them with royal icing (see recipe).
  3. Dip each part covered with the icing into blanched and very finely-chopped pistachio nuts.
  4. When ready to serve fill them up with the ice prepared as below, and serve for a sweet for dinner or luncheon.
ICE FOR CHRISTINA CORNETS
  1. Take half a pint of vanilla custard (‘Book of Ices,’ p. 23).
  2. Add a quarter of a pint of stiffly-whipped cream.
  3. Mix with it two ounces of any nice dried fruits, such as greengage, apricot, dried ginger, cherries, &c., that are cut into very tiny dice shapes.
  4. Add as much ground cinnamon as will cover a threepenny piece.
  5. Add the same quantity of ground ginger.
  6. Add a tablespoonful of Marshall's Maraschino Syrup.
  7. Mix well together.
  8. Freeze dry, and use.
Original Text
Christina Cornets Cornets à la Christine Prepare some cornet cases as in Margaret Cornets, and by means of a bag and small plain pipe garnish the edges of them with royal icing (see recipe), then dip each part covered with the icing into blanched and very finely- chopped pistachio nuts, and when ready to serve fill them up with the ice prepared as below, and serve for a sweet for dinner or luncheon. ICE FOR CHRISTINA CORNETS.—Take half a pint of vanilla custard (‘Book of Ices,’ p. 23), add a quarter of a pint of stiffly-whipped cream, and mix with it two ounces of any nice dried fruits, such as greengage, apricot, dried ginger, cherries, &c., that are cut into very tiny dice shapes, as much ground cinnamon as will cover a threepenny piece, the same quantity of ground ginger, and a table- spoonful of Marshall's Maraschino Syrup; mix well together, freeze dry, and use.
Notes
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