Louise White Currant 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 (6)
Instructions (7)
  1. Pick the white currants, and pound them with half a pound of castor sugar and four peeled raw ripe bananas.
  2. Add enough ground ginger to cover a threepenny piece.
  3. Prepare one pint of custard (‘ Book of Ices,’ pages 6 and 7).
  4. Mix the fruit into the custard.
  5. Rub it through a tammy cloth.
  6. Freeze it in the charged freezer to the consistency of a batter.
  7. Add to it a wineglassful of Silver Rays (white) rum.
Original Text
Louise White Currant Cream Crème de Groseilles Blanches à la Louise Take two quarts of fresh-gathered ripe white currants, pick them, and pound them with half a pound of castor sugar and four peeled raw ripe bananas; then add enough ground ginger to cover a threepenny piece. Prepare one pint of custard (‘ Book of Ices,’ pages 6 and 7) and mix the fruit into it; rub it through a tammy cloth, and freeze it in the charged freezer to the consistency of a batter; add to it a wineglassful of Silver Rays (white) rum
Notes
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