Pineapple Cream and Lemon Water Ice

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)
Instructions (11)
  1. Put a pineapple mould into the charged ice cave for about a quarter of an hour.
  2. Open the mould and line the top with pistachio ice cream (' Book of Ices,' page 19) about one inch thick.
  3. Line the remainder of the mould with a well-frozen pineapple ice (' Book of Ices,' page 19).
  4. Fill up the centre with lemon-water ice (' Book of Ices,' page 27).
  5. Close up the mould and place it in the charged ice cave for three and a half to four hours.
  6. Turn the mould occasionally during freezing so as to get the ice evenly frozen.
  7. When ready to serve, take out the mould and dip it quickly into some cold water.
  8. Turn out the ice on to a cloth to drain.
  9. Arrange on a dish on a paper.
  10. Garnish round it with small assorted shapes of the lemon-water ice.
  11. Serve for a dinner or dessert ice.
Original Text
Pineapple Cream and Lemon Water Ice Crème d'Ananas et Eau de Citron Put a pineapple mould into the charged ice cave for about a quarter of an hour, then open it and line the top with pistachio ice cream (' Book of Ices,' page 19) about one inch thick, line the remainder of the mould with a well-frozen pineapple ice (' Book of Ices,' page 19), and fill up the centre with lemon-water ice (' Book of Ices,' page 27); close up the mould and place it in the charged ice cave for three and a half to four hours, during which time turn it occasionally so as to get the ice evenly frozen. When ready to serve, take out the mould and dip it quickly into some cold water, turn out the ice on to a cloth to drain, and then arrange on a dish on a paper, and garnish round it with small assorted shapes of the lemon-water ice. Serve for a dinner or dessert ice.
Notes
—