CREAM ICE FOR GLACÉ À LA DUDLEY

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Take a pint of single cream, mix in it a teaspoonful of Marshall's Vanilla Essence, six or eight drops of Marshall's Almond Essence, two tablespoonfuls of rose water, and four tablespoonfuls of Kirsch Syrup.
  2. Freeze it in the charged freezer to a semi-solid consistency.
  3. Divide it into three parts.
  4. Mottle one part with a little of Marshall's Sap Green and one part with Liquid Carmine.
  5. Arrange in the roses and top part of the mould.
Original Text
CREAM ICE FOR GLACÉ À LA DUDLEY.—Take a pint of single cream, mix in it a teaspoonful of Marshall's Vanilla Essence, six or eight drops of Marshall's Almond Essence, two tablespoonfuls of rose water, and four tablespoonfuls of Kirsch Syrup; freeze it in the charged freezer to a semi-solid consistency, divide it into three parts, and mottle one with a little of Marshall's Sap Green and one with Liquid Carmine and arrange in the roses and top part of the mould.
Notes
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