Ellsidore Gooseberry Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Take one quart of picked and well-washed green gooseberries, throw them into a stewpan with one and a half pints of boiling syrup, prepared as below, let them simmer gently on the stove till tender;
  2. Colour with a little of Marshall's Apple Green or Sap Green;
  3. then add one ounce of Marshall's Finest Leaf Gelatine, and rub the whole through a clean tammy cloth;
  4. return it to a clean stewpan, add to it a quarter-pint of Marshall's Maraschino Syrup, a teaspoonful of Marshall's Vanilla Essence, and the strained juice of one orange and one lemon;
  5. stir it on some crushed ice till beginning to set, then pour it into any pretty mould and freeze it in the charged ice cave for about one and a half hours;
  6. when required dip the mould into tepid water and turn out the shape;
  7. arrange it on a dish, garnish it with little shapes of frozen Kirsch Cream (' Book of Ices,' page 16) and here and there some little sprigs of maidenhair fern.
Original Text
Ellsidore Gooseberry Cream Crème de Groseilles Vertes à l'Ellsidore Take one quart of picked and well-washed green gooseberries, throw them into a stewpan with one and a half pints of boiling syrup, prepared as below, let them simmer gently on the stove till tender; colour with a little of Marshall's Apple Green or Sap Green; then add one ounce of Marshall's Finest Leaf Gelatine, and rub the whole through a clean tammy cloth; return it to a clean stewpan, add to it a quarter-pint of Marshall's Maraschino Syrup, a teaspoonful of Marshall's Vanilla Essence, and the strained juice of one orange and one lemon; stir it on some crushed ice till beginning to set, then pour it into any pretty mould and freeze it in the charged ice cave for about one and a half hours; when required dip the mould into tepid water and turn out the shape; arrange it on a dish, garnish it with little shapes of frozen Kirsch Cream (' Book of Ices,' page 16) and here and there some little sprigs of maidenhair fern.
Notes
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