Petites Glaces à la Française

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Prepare one pint of white coffee cream ice (‘ Book of Ices,’ page 13) and one pint of raspberry cream ice (‘ Book of Ices,’ page 20);
  2. freeze both these mixtures separately in the charged freezer;
  3. then arrange them together in small assorted ice-moulds and put them into the charged ice cave for one and a half to two hours, during which time turn them from side to side so that the ices become evenly frozen;
  4. then when ready to serve turn out the ices on to a clean cloth.
  5. Form a border with George’s Cheltenham wafers, fixing them together with boiled sugar (see recipe), using the border when set;
  6. place this on a dish-paper on the dish on which the ices are to be served,
  7. arrange the ices in the border, and surround the wafers with spun sugar (see recipe).
  8. Use for a dinner or dessert ice.
Original Text
French Ices Petites Glaces à la Française Prepare one pint of white coffee cream ice (‘ Book of Ices,’ page 13) and one pint of raspberry cream ice (‘ Book of Ices,’ page 20); freeze both these mixtures separately in the charged freezer; then arrange them together in small assorted ice-moulds and put them into the charged ice cave for one and a half to two hours, during which time turn them from side to side so that the ices become evenly frozen; then when ready to serve turn out the ices on to a clean cloth. Form a border with George’s Cheltenham wafers, fixing them together with boiled sugar (see recipe), using the border when set; place this on a dish-paper on the dish on which the ices are to be served, arrange the ices in the border, and surround the wafers with spun sugar (see recipe). Use for a dinner or dessert ice.
Notes
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