American White Currant Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Put the white currants, stoned white-heart cherries, pounded kernels, castor sugar, Marshall’s Almond Essence, and Marshall’s Vanilla Essence into a stewpan.
  2. Pound all together until it forms a paste.
  3. Rub the paste through a fine hair sieve or coarse tammy to create a purée.
  4. Add the single cream and Marshall’s Maraschino Syrup to the purée.
  5. Pour the mixture into a charged freezer and freeze it somewhat dry.
  6. Transfer the mixture to a Neapolitan box and freeze it in the charged ice cave for two and a half to three hours.
  7. When ready to serve, turn out the ice onto a cloth.
  8. Cut the ice into slices.
  9. Arrange the slices en couronne on a bed of spun sugar.
  10. Sprinkle with blanched and finely-shredded pistachio nuts.
  11. Serve as a dinner ice.
Original Text
American White Currant Cream Crème de Groseilles Blanches à l’Américaine Take three pints of picked ripe white currants, put them into a stewpan with one and a half pounds of stoned white-heart cherries and the pounded kernels of the same, six ounces of castor sugar, six drops of Marshall’s Almond Essence, and a teaspoonful of Marshall’s Vanilla Essence; pound all together till into a paste, then rub it through a fine hair sieve or coarse tammy; add to the purée one and a half pints of single cream and a wineglassful of Marshall’s Maraschino Syrup, pour it into the charged freezer and freeze it somewhat dry, then put it into a Neapolitan box and freeze it in the charged ice cave for two and a half to three hours; when ready to serve turn out the ice on to a cloth, cut it up into slices, arrange these en couronne on a bed of spun sugar (see recipe), sprinkle with blanched and finely-shredded pistachio nuts, and use for a dinner ice.
Notes
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