Mexican Timbal

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

one quart of milk ↝ Milk, NFS [Milk, reduced fat]
the finely-cut peel of six large lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a pound of cane sugar ↝ Sugar cane beverage [Fruit drinks]
a stick of vanilla pod split ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
one blade of mace ↝ Spices, mace, ground [Spices and Herbs]
ten raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the strained juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the purée from two large ripe bananas ↝ Bananas, raw [Fruits and Fruit Juices]
a wineglass of Kirsch syrup ↝ Syrup, NFS [Jams, syrups, toppings]
half a wineglass of brandy ↝ Brandy [Liquor and cocktails]
a quarter of a pound of cut dried fruits, such as preserved ginger, pineapple, greengages, apricots, and cherries ↝ Dried, fruit, NFS [Dried fruits]
half a pint of unsweetened cream that is whipped very stiff

for garnish

stiffly-whipped cream, that is sweetened and flavoured with vanilla essence ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few drops of Marshall’s Carmine
a few drops of Marshall’s Sap Green ↝ Soybeans, green, raw [Vegetables and Vegetable Products]

Instructions (11)

Put into a stewpan one quart of milk, the finely-cut peel of six large lemons, half a pound of cane sugar, a stick of vanilla pod split, and one blade of mace.
Bring to the boil, then simmer it for about ten minutes.
Mix it onto ten raw yolks of eggs, stir over the fire till it thickens, and put it aside till cold.
Add to it the strained juice of one lemon and the purée from two large ripe bananas, and rub it through a tammy cloth or fine hair sieve.
Add to it then a wineglass of Kirsch syrup and half a wineglass of brandy.
Freeze to a thick batter.
Then add a quarter of a pound of cut dried fruits, such as preserved ginger, pineapple, greengages, apricots, and cherries, and half a pint of unsweetened cream that is whipped very stiff.
Refreeze it to a solid consistency.
Put it into a timbal mould and freeze it in the charged ice cave for three and a half to four hours.
Turn it out in the usual way on a paper on to a dish.
Garnish the top of the shape by means of a forcing bag and a large rose pipe with stiffly-whipped cream, that is sweetened and flavoured with vanilla essence, colouring one-third part of it with a few drops of Marshall’s Carmine, another third with a few drops of Marshall’s Sap Green, and leave the other part plain.

Original Text

Mexican Timbal
Timbale à la Mexicaine
Put into a stewpan one quart of milk, the finely-cut peel of six large lemons, half a pound of cane sugar, a stick of vanilla pod split, and one blade of mace; bring to the boil, then simmer it for about ten minutes, and mix it on to ten raw yolks of eggs, stir over the fire till it thickens, and put it aside till cold; add to it the strained juice of one lemon and the purée from two large ripe bananas, and rub it through a tammy cloth or fine hair sieve; add to it then a wineglass of Kirsch syrup, half a wineglass of brandy; freeze to a thick batter; then add a quarter of a pound of cut dried fruits, such as preserved ginger, pineapple, greengages, apricots, and cherries, and half a pint of unsweetened cream that is whipped very stiff; refreeze it to a solid consistency, put it into a timbal mould and freeze it in the charged ice cave for three and a half to four hours, then turn it out in the usual way on a paper on to a dish, garnish the top of the shape by means of a forcing bag and a large rose pipe with stiffly-whipped cream, that is sweetened and flavoured with vanilla essence, colouring one-third part of it with a few drops of Marshall’s Carmine, another third with a few drops of Marshall’s Sap Green, and leave the other part plain. This makes an excellent ice for dinner or luncheon.

Notes

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