Victor Moscovite of Red Gooseberries

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)

three pints of picked raw ripe red gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]
half a pint of raw ripe white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
three peeled bananas ↝ Bananas, raw [Fruits and Fruit Juices]
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
one pint of warm water ↝ Water, tap [Tap water]
one and a half ounces of Marshall's Gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
a few drops of Marshall's Carmine

Instructions (9)

Pound the gooseberries, currants, and bananas with the castor sugar till into a paste.
Mix with it the warm water in which the gelatine has been dissolved.
Colour with a few drops of Marshall's Carmine.
Rub it through a tammy cloth.
Put it in a stewpan and stir it on ice till beginning to set.
Pour it into any fancy jelly-mould.
Place this in the charged ice cave for two and a half to three hours.
Dip the mould into warm water and turn out the shape on to a dish on a paper.
Serve for dinner or luncheon on any cold service.

Original Text

Victor Moscovite of Red Gooseberries
Moscovite de Groseilles à la Victor

Take three pints of picked raw ripe red gooseberries, half a pint of raw ripe white currants, and three peeled bananas; pound these with six ounces of castor sugar till into a paste, mix with it one pint of warm water in which one and a half ounces of Marshall's Gelatine has been dissolved, colour with a few drops of Marshall's Carmine, and rub it through a tammy cloth; then put it in a stewpan and stir it on ice till beginning to set; pour it into any fancy jelly-mould; place this in the charged ice cave for two and a half to three hours; then dip the mould into warm water and turn out the shape on to a dish on a paper. Serve for dinner or luncheon on any cold service.

Notes

—