Cecilia Cherry Water Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (14)
  1. Pick the cherries, remove the stones, pound the kernels, and add them to the fruit.
  2. Add the pound of raw ripe peeled melon and as much ground ginger as will cover a threepenny piece.
  3. Pound all together into a paste.
  4. Mix with it half a pound of fine castor sugar.
  5. Add a little of Marshall’s Vanilla Essence.
  6. Colour a very light pink with Marshall’s Liquid Carmine.
  7. Mix with one and a half pints of water and the juice of four small lemons.
  8. Rub it all through a tammy.
  9. Flavour the purée with a quarter-pint of Marshall’s Noyeau Syrup.
  10. Pour it into the charged freezer.
  11. Freeze it to a thick consistency.
  12. Serve it in a rough state on a dish, or it can be moulded in a fancy mould.
  13. Turn it out of the mould in the usual way on to a dish on a paper.
  14. It would also be excellent if moulded in small shapes, and may be served either way for a dinner or dessert ice.
Original Text
Cecilia Cherry Water Ice Eau de Cerises à la Cécile Take three pints of freshly gathered raw ripe white-heart cherries, pick them, remove the stones, pound the kernels, and add them to the fruit, with one pound of raw ripe peeled melon and as much ground ginger as will cover a threepenny piece; pound all together into a paste, mix with it half a pound of fine castor sugar, add a little of Marshall’s Vanilla Essence, colour a very light pink with Marshall’s Liquid Carmine, mix with one and a half pints of water and the juice of four small lemons; rub it all through a tammy, flavour the purée with a quarter-pint of Marshall’s Noyeau Syrup, and pour it into the charged freezer; freeze it to a thick consistency and serve it in a rough state on a dish, or it can be moulded in a fancy mould. It should be turned out of the mould in the usual way on to a dish on a paper. It would also be excellent if moulded in small shapes, and may be served either way for a dinner or dessert ice.
Notes
—