FRUITS FOR LEMON ICE TIMBAL

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

syrup base

four ounces of water ↝ Water, tap [Tap water]
half a pound of Marshall’s Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
a strip of cinnamon about one inch long ↝ Sugar, cinnamon [Sugars and honey]
the peel of one lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
two bayleaves
Marshall’s Liquid Carmine
a quarter of an ounce of Brown and Polson’s Corn Flour that is mixed with a little rose or orange-flower water ↝ Flour, rice, brown [Cereal Grains and Pasta]

flavoring

Marshall’s Kirsch or Maraschino Syrup, brandy, &c. ↝ Apricots, raw [Fruits and Fruit Juices]

fruit component

any kind of fresh-gathered ripe fruits (or preserved fruit may be used) ↝ Kiwi fruit, raw [Other fruits and fruit salads]
cherries ↝ Cherries, raw [Other fruits and fruit salads]
strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
apricots, peaches, pineapple, melon, and bananas ↝ Apricots, raw [Fruits and Fruit Juices]
apricots, peaches, pineapple, melon, and bananas ↝ Peach, raw [Peaches and nectarines]
apricots, peaches, pineapple, melon, and bananas ↝ Pineapple, raw [Fruits and Fruit Juices]
apricots, peaches, pineapple, melon, and bananas ↝ Melons, cantaloupe, raw [Fruits and Fruit Juices]
apricots, peaches, pineapple, melon, and bananas ↝ Bananas, raw [Fruits and Fruit Juices]

Instructions (13)

Put water, sugar, cinnamon, lemon peel, and bayleaves in a stewpan.
Colour with Marshall’s Liquid Carmine.
Let the syrup boil for about ten minutes.
Add the Brown and Polson’s Corn Flour, mixed with a little rose or orange-flower water.
Stir together until reboiling.
Strain the mixture.
When cool, flavour with Marshall’s Kirsch or Maraschino Syrup, brandy, &c.
Leave until cool.
Mix with any kind of fresh-gathered ripe fruits (or preserved fruit may be used), first picking them free from stalks.
If cherries are used, they should be stoned, and the kernels used with the fruits.
If strawberries are large, they can be cut into three or four pieces.
Apricots, peaches, pineapple, melon, and bananas should be sliced.
Set the prepared fruits on ice until quite cold, then use.

Original Text

FRUITS FOR LEMON ICE TIMBAL.—Put in a stewpan four ounces of water, half a pound of Marshall’s Cane Sugar, a strip of cinnamon about one inch long, the peel of one lemon, and two bayleaves; colour with Marshall’s Liquid Carmine, and let the syrup boil for about ten minutes; then add to it a quarter of an ounce of Brown and Polson’s Corn Flour that is mixed with a little rose or orange-flower water; stir together till reboiling; then strain it, and when cool flavour it with Marshall’s Kirsch or Maraschino Syrup, brandy, &c.; leave it till cool, then mix with any kind of fresh-gathered ripe fruits (or preserved fruit may be used), first picking them free from stalks. If cherries are used they should be stoned, and the kernels used with the fruits; strawberries, if large, can be cut into three or four pieces; apricots, peaches, pineapple, melon, and bananas should be sliced, and set on ice till quite cold, then used.

Notes

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