Windsor Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
For the bombe
For Garnishing
Instructions (14)
  1. Boil to a pulp one quart of well-washed fresh cranberries, eight ounces of castor sugar, one pounded vanilla pod, four peeled bananas, the finely-cut peel of three oranges, half a pint of rose-water, one and a half pints of cold water, and as much ground ginger as will cover a three-penny piece, then set it aside till somewhat cool.
  2. Add the pulp from the oranges.
  3. Colour it with Marshall’s Sap Green or Apple Green.
  4. Rub it through a tammy cloth.
  5. Mix it with one and a quarter pints of whipped cream that has been sweetened with one ounce of castor sugar.
  6. Add a wineglass of Noyeau liqueur or syrup, and one of Silver Rays rum, and two ounces of finely-chopped preserved ginger.
  7. Put the mixture into the charged freezing machine and freeze it to a thick consistency.
  8. Put it into any fancy bomb mould and freeze it for two and a half to three hours in the charged ice cave.
  9. When ready to serve dip the mould into cold water and turn out the bomb in the usual way.
  10. Arrange it on a dish on a dish-paper.
  11. By means of a forcing bag and large rose pipe, force round the bomb some stiffly-whipped cream prepared as below.
  12. Sprinkle it over with blanched and very finely-shredded pistachio nuts, and serve for dinner or dessert ice.
CREAM FOR GARNISHING Windsor Bomb
  1. Take one pint of stiffly-whipped cream, and mix with it one and a half ounces of castor sugar and half an ounce of very finely-chopped sweet cocoanut.
  2. Add a few drops of vanilla essence, and a sprinkling of Silver Rays rum, and use as instructed.
Original Text
Windsor Bomb Bombe à la Windsor Boil to a pulp one quart of well-washed fresh cran-berries, eight ounces of castor sugar, one pounded vanilla pod, four peeled bananas, the finely-cut peel of three oranges, half a pint of rose-water, one and a half pints of cold water, and as much ground ginger as will cover a three-penny piece, then set it aside till somewhat cool; add the pulp from the oranges, colour it with Marshall’s Sap Green or Apple Green, rub it through a tammy cloth, and mix it with one and a quarter pints of whipped cream that has been sweetened with one ounce of castor sugar; add a wineglass of Noyeau liqueur or syrup, and one of Silver Rays rum, and two ounces of finely-chopped preserved ginger; put the mixture into the charged freezing machine and freeze it to a thick consistency, then put it into any fancy bomb mould and freeze it for two and a half to three hours in the charged ice cave; when ready to serve dip the mould into cold water and turn out the bomb in the usual way; arrange it on a dish on a dish-paper, and by means of a forcing bag and large rose pipe, force round the bomb some stiffly-whipped cream prepared as below, sprinkle it over with blanched and very finely-shredded pistachio nuts, and serve for dinner or dessert ice. CREAM FOR GARNISHING Windsor Bomb.—Take one pint of stiffly-whipped cream, and mix with it one and a half ounces of castor sugar and half an ounce of very finely-chopped sweet cocoanut, add a few drops of vanilla essence, and a sprinkling of Silver Rays rum, and use as instructed.
Notes
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