Valence Moscovite of White Currants

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

one quart of picked fresh ripe white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
four peeled and finely-sliced apples ↝ Apple, raw [Apples]
the peel of two lemons ↝ Lemon, raw [Citrus fruits]
their juice ↝ Lemon, raw [Citrus fruits]
half a pound of Marshall's Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
half a pint of white wine ↝ Wine, white [Wine]
a quarter of a pint of orange-flower water
a teaspoonful of Marshall's Vanilla Essence
half an ounce of Marshall's Finest Leaf Gelatine
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a wineglass of ginger brandy ↝ Brandy [Liquor and cocktails]

garnish

cream prepared as below ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Put in a stewpan one quart of picked fresh ripe white currants, four peeled and finely-sliced apples, the peel of two lemons and their juice, half a pound of Marshall's Cane Sugar, and half a pint of white wine; boil together till into a pulp;
then add a quarter of a pint of orange-flower water, a teaspoonful of Marshall's Vanilla Essence, and half an ounce of Marshall's Finest Leaf Gelatine;
when the gelatine is dissolved rub all through a tammy;
mix with the purée half a pint of stiffly-whipped cream and stir it on ice till beginning to set;
then add a wineglass of ginger brandy and pour it into any pretty fancy mould;
put this in the charged ice cave for about one and a half to two hours, then dip it into tepid water and turn out the ice on to a dish;
garnish it by means of a bag and large rose-pipe with cream prepared as below, and serve for a sweet for dinner, luncheon, or any cold service.

Original Text

Valence Moscovite of White Currants
Moscovite de Groseilles Blanches à la Valence
Put in a stewpan one quart of picked fresh ripe white currants, four peeled and finely-sliced apples, the peel of two lemons and their juice, half a pound of Marshall's Cane Sugar, and half a pint of white wine; boil together till into a pulp; then add a quarter of a pint of orange-flower water, a teaspoonful of Marshall's Vanilla Essence, and half an ounce of Marshall's Finest Leaf Gelatine; when the gelatine is dissolved rub all through a tammy; mix with the purée half a pint of stiffly-whipped cream and stir it on ice till beginning to set; then add a wineglass of ginger brandy and pour it into any pretty fancy mould; put this in the charged ice cave for about one and a half to two hours, then dip it into tepid water and turn out the ice on to a dish; garnish it by means of a bag and large rose-pipe with cream prepared as below, and serve for a sweet for dinner, luncheon, or any cold service.

Notes

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