Fruit Ice for Portuguese Ices

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

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

six whole peeled apricots or six peaches, using raw, ripe, or tinned fruits for the purpose ↝ Apricots, raw [Fruits and Fruit Juices]
four peeled bananas ↝ Bananas, raw [Fruits and Fruit Juices]
one tablespoonful of apricot jam ↝ Jams and preserves, apricot [Sweets]
one pint of water ↝ Water, tap [Tap water]
four tablespoonfuls of Marshall’s Maraschino Syrup
the juice of two lemons ↝ Lemon, raw [Citrus fruits]
half a teaspoonful of Marshall’s Liquid Carmine
as much of Marshall’s Apricot Yellow as will cover a sixpenny piece ↝ Apricots, raw [Fruits and Fruit Juices]

Instructions (4)

Take six whole peeled apricots or six peaches, using raw, ripe, or tinned fruits for the purpose, four peeled bananas, one tablespoonful of apricot jam, pound them,
add one pint of water, four tablespoonfuls of Marshall’s Maraschino Syrup, the juice of two lemons, half a teaspoonful of Marshall’s Liquid Carmine, and as much of Marshall’s Apricot Yellow as will cover a sixpenny piece;
rub all through a tammy or fine hair sieve,
then freeze and mould as directed above.

Original Text

Fruit Ice for Portuguese Ices—Take six whole peeled apricots or six peaches, using raw, ripe, or tinned fruits for the purpose, four peeled bananas, one tablespoonful of apricot jam, pound them, add one pint of water, four table-spoonfuls of Marshall’s Maraschino Syrup, the juice of two lemons, half a teaspoonful of Marshall’s Liquid Carmine, and as much of Marshall’s Apricot Yellow as will cover a sixpenny piece; rub all through a tammy or fine hair sieve, then freeze and mould as directed above.

Notes

—