Norwegian Biscuits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For the Norwegian Biscuits
For the Lemon Cream
Instructions (12)
  1. Prepare some small shapes of lemon ice-cream as below, and arrange them in little paper-cases; then fill up with maraschino mousse (see page 173).
  2. Place them on the bottom of the charged ice cave for about one and a half hours.
  3. When frozen, take up and sprinkle each with pounded crystallised rose-leaves.
  4. Serve on a dish on a dish-paper for dessert or for a ball-supper dish.
Lemon Cream for Norwegian Biscuits
  1. Put in a stewpan one pint of new milk with four ounces of castor sugar and the very finely-chopped peel of two lemons that have been entirely freed from pith.
  2. Bring to the boil, simmer it for about five minutes, then strain it on to the raw yolks of eight eggs, and return the mixture to the stove.
  3. Stir it on the fire till thick (but the custard must not boil), rub it through a hair-sieve or tammy-cloth, and put it aside till cold.
  4. Pour it into the charged freezer and freeze it to the consistency of a batter.
  5. Add to it the strained juice of two large or three small lemons, half a wineglass of Silver Rays (white) rum, and half a pint of whipped cream.
  6. Refreeze, and fill any little fancy ice-moulds with it.
  7. Put them on the bottom of the charged ice cave for about one hour.
  8. Dip each separately into cold water, turn out, and use.
Original Text
Norwegian Biscuits Biscuits à la Norvégienne Prepare some small shapes of lemon ice-cream as below, and arrange them in little paper-cases; then fill up with maraschino mousse (see page 173), place them on the bottom of the charged ice cave for about one and a half hours; then, when frozen, take up and sprinkle each with pounded crystallised rose-leaves. Serve on a dish on a dish-paper for dessert or for a ball-supper dish. LEMON CREAM FOR NORWEGIAN BISCUITS.—Put in a stewpan one pint of new milk with four ounces of castor sugar and the very finely-chopped peel of two lemons that have been entirely freed from pith; bring to the boil, simmer it for about five minutes, then strain it on to the raw yolks of eight eggs, and return the mixture to the stove; stir it on the fire till thick (but the custard must not boil), rub it through a hair-sieve or tammy-cloth, and put it aside till cold; then pour it into the charged freezer and freeze it to the consistency of a batter; add to it the strained juice of two large or three small lemons, half a wineglass of Silver Rays (white) rum, and half a pint of whipped cream; refreeze, and fill any little fancy ice- moulds with it; put them on the bottom of the charged ice cave for about one hour, then dip each separately into cold water, turn out, and use.
Notes
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