Modern Biscuits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
ice cream base
biscuit mixture
garnish
Instructions (12)
  1. Prepare one pint of white coffee ice ('Book of Ices,' p. 13).
  2. Mix with it one ounce of desiccated cocoanut that has been chopped very fine.
  3. Freeze the mixture in the charged freezer to a semi-solid consistency.
  4. Put it in a Neapolitan box and freeze it in the charged ice cave for about two and a half hours.
  5. When sufficiently frozen, dip the box into cold water.
  6. Turn out the ice on to a cloth, cut it through into slices, and cut these out into finger lengths.
  7. Surround some little fancy paper-cases with a band of foolscap paper standing about two inches above the cases.
  8. Put into each case one of the pieces of the prepared ice.
  9. Fill them up nearly to the top of the paper with the biscuit mixture (prepared as below).
  10. Place the cases in the bottom of the charged ice cave, and let them remain for two and a half to three hours.
  11. Then take up, remove the paper bands, sprinkle well over the biscuits some blanched finely-chopped and baked almonds.
  12. Dish up the cases in a pile on a dish-paper, and serve for dessert &c.
Original Text
Modern Biscuits Petits Biscuits à la Moderne Prepare one pint of white coffee ice ('Book of Ices,' p. 13), mix with it one ounce of desiccated cocoanut that has been chopped very fine, freeze the mixture in the charged freezer to a semi-solid consistency, then put it in a Neapolitan box and freeze it in the charged ice cave for about two and a half hours; when sufficiently frozen dip the box into cold water, turn out the ice on to a cloth, cut it through into slices, and cut these out into finger lengths. Surround some little fancy paper-cases with a band of foolscap paper standing about two inches above the cases; put into each case one of the pieces of the prepared ice, then fill them up nearly to the top of the paper with the biscuit mixture (prepared as below), place the cases in the bottom of the charged ice cave, and let them remain for two and a half to three hours; then take up, remove the paper bands, sprinkle well over the biscuits some blanched finely-chopped and baked almonds, dish up the cases in a pile on a dish-paper, and serve for dessert &c.
Notes
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