Pyrmont Bomb

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

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

one pound of white-heart cherries, remove the stones, take out the kernels and put them into a mortar with the fruit ↝ Cherries, raw [Other fruits and fruit salads]
four blanched bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
three pints of picked ripe white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
the pulp of three lemons ↝ Lemon, raw [Citrus fruits]
half a pound of castor sugar ↝ Sugars, granulated [Sweets]
three ounces of honey in the comb ↝ Honey [Sweets]
three peeled bananas ↝ Bananas, raw [Fruits and Fruit Juices]
one pint of unsweetened custard (‘ Book of Ices,’ page 6) ↝ Custard [Pudding]
the contents of a small bottle of Marshall’s Vanilla essence
a quarter of a pound of macaroon biscuit-crumbs ↝ Cookie, macaroon [Cookies and brownies]
half a pint of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a wineglass or brandy ↝ Brandy [Liquor and cocktails]
three ounces of finely cut up dried cherries ↝ Cherries, dried [Dried fruits]
one ounce of blanched, peeled, and finely-chopped pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Instructions (12)

Remove the stones from the white-heart cherries, take out the kernels and put them into a mortar with the fruit.
Add the blanched bitter almonds, picked ripe white currants, the pulp of three lemons, castor sugar, honey in the comb, and peeled bananas to the mortar.
Pound these ingredients into a pulp.
Mix the pulp with unsweetened custard and Marshall’s Vanilla essence.
Rub all through a fine hair sieve or tammy.
Mix in macaroon biscuit-crumbs, thick cream, and brandy.
Pour the mixture into the charged freezer and freeze it dry.
Mix in finely cut up dried cherries and blanched, peeled, and finely-chopped pistachio nuts.
Mix everything together and put it into a fancy bomb mould.
Freeze it in the charged ice cave for two and a half to three hours.
Turn out the bomb in the usual way.
Serve on a dish on a dish-paper for a dinner or dessert ice.

Original Text

Pyrmont Bomb
Bombe à la Pyrmont
Take one pound of white-heart cherries, remove the stones, take out the kernels and put them into a mortar with the fruit, and four blanched bitter almonds, three pints of picked ripe white currants, the pulp of three lemons, half a pound of castor sugar, three ounces of honey in the comb, and three peeled bananas; pound these into a pulp, then mix with it one pint of unsweetened custard (‘ Book of Ices,’ page 6), and the contents of a small bottle of Marshall’s Vanilla essence; rub all through a fine hair sieve or tammy, and then mix with a quarter of a pound of macaroon biscuit-crumbs, half a pint of thick cream, and a wineglass or brandy; pour it into the charged freezer and freeze it dry, then mix in three ounces of finely cut up dried cherries and one ounce of blanched, peeled, and finely-chopped pistachio nuts; mix up together and put it into a fancy bomb mould; freeze it in the charged ice cave for two and a half to three hours, then turn out the bomb in the usual way, and serve on a dish on a dish-paper for a dinner or dessert ice.

Notes

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