Fedora Bomb Bombe à la Fedora

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the Fedora Bomb
Apple Purée for Fedora Bomb
Instructions (11)
  1. Prepare a purée of apples as below.
  2. When cool, freeze it and line a bomb mould, about a quarter of an inch thick, with it.
  3. Fill up the centre of the mould with a Noyeau or Maraschino mousse mixture (see chap. iii.).
  4. Put the cover on the mould and place it in the charged ice cave for about three and a half hours, during which time turn it round occasionally.
  5. When sufficiently frozen, take out the mould, dip it into cold water, remove the cover, pass a clean cloth over the bottom to absorb any moisture, and turn out the bomb on a paper or napkin on to a cold dish.
  6. Garnish with small shapes of chocolate or coffee ice cream (‘Book of Ices,’ pages 12 and 13), and serve for a dinner or dessert ice.
APPLE PURÉE FOR Fedora BOMB
  1. Take two pounds of good cooking apples, peel and slice them, and put them into a stewpan with one quart of water, the peel and juice of two lemons, a piece of crushed cinnamon about one inch long, one or two bayleaves, and six ounces of castor sugar.
  2. Colour a pale salmon colour with Marshall’s Carmine.
  3. Boil all together into a purée, rub this through the tammy, and when cool partly freeze it.
  4. Then mix it with half a pint of stiffly-whipped cream and a wineglass of Silver Rays rum.
  5. Refreeze and use.
Original Text
Fedora Bomb Bombe à la Fedora Prepare a purée of apples as below, and when cool freeze it and line a bomb mould, about a quarter of an inch thick, with it; then fill up the centre of the mould with a Noyeau or Maraschino mousse mixture (see chap. iii.), put the cover on the mould and place it in the charged ice cave for about three and a half hours, during which time turn it round occasionally; when sufficiently frozen take out the mould, dip it into cold water, remove the cover, pass a clean cloth over the bottom to absorb any moisture, and turn out the bomb on a paper or napkin on to a cold dish. Garnish with small shapes of chocolate or coffee ice cream (‘Book of Ices,’ pages 12 and 13), and serve for a dinner or dessert ice. APPLE PURÉE FOR Fedora BOMB.—Take two pounds of good cooking apples, peel and slice them, and put them into a stewpan with one quart of water, the peel and juice of two lemons, a piece of crushed cinnamon about one inch long, one or two bayleaves, and six ounces of castor sugar; colour a pale salmon colour with Marshall’s Carmine, boil all together into a purée, rub this through the tammy, and when cool partly freeze it; then mix it with half a pint of stiffly-whipped cream and a wineglass of Silver Rays rum; refreeze and use.
Notes
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