Petites Glaces à l’Addèle

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Mix together in a basin one pint of single cream, three ounces of castor sugar, a teaspoonful of vanilla essence, the very finely-chopped peel of one lemon, one and a half ounces of coarse gingerbread nut crumbs, a quarter of a pint of rose water, and six or eight drops of pineapple essence.
  2. Pour this mixture into the charged ice machine and freeze it to the consistency of a thick paste.
  3. Then fill some walnut-shaped ice moulds with it, close them up and put them in the charged ice cave for about one and a half hours.
  4. When sufficiently frozen turn out the ices on to a cloth, sprinkle them with finely-chopped blanched baked almonds, and arrange each in a little almond case prepared as below, and on the top of each put a little pink-coloured snow cream (see recipe) and a sprinkling of finely-shredded pistachio nuts.
  5. Dish up as shown in engraving, and serve.
Original Text
Addèle Ices Petites Glaces à l’Addèle Mix together in a basin one pint of single cream, three ounces of castor sugar, a teaspoonful of vanilla essence, the very finely-chopped peel of one lemon, one and a half ounces of coarse gingerbread nut crumbs, a quarter of a pint of rose water, and six or eight drops of pineapple essence; pour this mixture into the charged ice machine and freeze it to the consistency of a thick paste; then fill some walnut-shaped ice moulds with it, close them up and put them in the charged ice cave for about one and a half hours; when sufficiently frozen turn out the ices on to a cloth, sprinkle them with finely-chopped blanched baked almonds, and arrange each in a little almond case prepared as below, and on the top of each put a little pink-coloured snow cream (see recipe) and a sprinkling of finely-shredded pistachio nuts. Dish up as shown in engraving, and serve.
Notes
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