Duke of York Apricot Meringues

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Meringues d’Abricots à la Duc d’York
APRICOT MERINGUES
APRICOT ICE FOR DUKE OF YORK MERINGUES
Instructions (10)
  1. Prepare some apricot meringue cases (see below), and when they are cooked and cold fill them with the apricot ice (prepared as below);
  2. place on the ice the half of a dried apricot that has been dipped into maraschino glace (see recipe) and slightly streaked with Marshall’s Sap Green;
  3. dish up the meringues in a pile, as shown in engraving, and with a forcing bag and rose pipe garnish the top of each with a little stiffly-whipped cream that is sweetened and flavoured with vanilla essence.
  4. Serve for a dinner, luncheon, ball supper, &c.
APRICOT MERINGUES
  1. Whip four raw whites of eggs with a pinch of salt till quite stiff, then mix in half a pound of castor sugar, coloured slightly with apricot yellow, stir together, and put the mixture into a forcing bag with a plain pipe;
  2. force it out by means of a bag and pipe into the desired shapes on to some cold waxed baking-tins, dust them over with a little of Marshall’s Icing Sugar, set the tin in a cool oven, and when the meringues are getting dry on the surface remove them carefully from the tin with a palette knife, and with a small egg make little hollow spaces in the underneath part of each;
  3. return them to the oven to dry, then use.
APRICOT ICE FOR DUKE OF YORK MERINGUES
  1. Take one pint of vanilla custard, as in ‘ Book of Ices,’ p. 23, add to it six cooked or prepared apricots that have been crushed or pounded, six drops of almond essence, a little of Marshall’s Apricot Yellow, a wineglass of Silver Rays (white) rum, as much ground ginger as will cover a threepenny piece, and a dessert-spoonful of lemon juice;
  2. tammy, and when cool partly freeze it in the charged freezing machine;
  3. then add half a pint of stiffly-whipped cream, refreeze, and use as instructed.
Original Text
Duke of York Apricot Meringues Meringues d’Abricots à la Duc d’York Prepare some apricot meringue cases (see below), and when they are cooked and cold fill them with the apricot ice (prepared as below); place on the ice the half of a dried apricot that has been dipped into maraschino glace (see recipe) and slightly streaked with Marshall’s Sap Green; dish up the meringues in a pile, as shown in engraving, and with a forcing bag and rose pipe garnish the top of each with a little stiffly-whipped cream that is sweetened and flavoured with vanilla essence. Serve for a dinner, luncheon, ball supper, &c. APRICOT MERINGUES.—Whip four raw whites of eggs with a pinch of salt till quite stiff, then mix in half a pound of castor sugar, coloured slightly with apricot yellow, stir together, and put the mixture into a forcing bag with a plain pipe; force it out by means of a bag and pipe into the desired shapes on to some cold waxed baking-tins, dust them over with a little of Marshall’s Icing Sugar, set the tin in a cool oven, and when the meringues are getting dry on the surface remove them carefully from the tin with a palette knife, and with a small egg make little hollow spaces in the underneath part of each; return them to the oven to dry, then use. APRICOT ICE FOR DUKE OF YORK MERINGUES.—Take one pint of vanilla custard, as in ‘ Book of Ices,’ p. 23, add to it six cooked or prepared apricots that have been crushed or pounded, six drops of almond essence, a little of Marshall’s Apricot Yellow, a wineglass of Silver Rays (white) rum, as much ground ginger as will cover a threepenny piece, and a dessert-spoonful of lemon juice; tammy, and when cool partly freeze it in the charged freezing machine; then add half a pint of stiffly-whipped cream, refreeze, and use as instructed.
Notes
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