Nordica Ices

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Line some little leaf moulds about a quarter of an inch thick with Pistachio Cream Ice (‘ Book of Ices,’ p. 19), leaving a little hollow space in the centre of each.
  2. Fill these spaces up with the ice prepared as below.
  3. Smooth them over with a palette knife.
  4. Sprinkle each thickly with baked blanched Jordan almonds that have been cut up into tiny square pieces or been chopped roughly.
  5. Put the moulds at the bottom of the charged ice cave and let them remain for about two hours, when the ices should be well frozen and dry.
  6. Take up the moulds, dip the outsides into cold water, and turn out the ices on to a cloth.
  7. Place them with the almonds downwards on a sheet of paper on the shelf of the cave.
  8. Replace them in the cave, and let them remain until they present a frosted appearance.
  9. Arrange a bed of spun sugar (see recipe) on a dish on a gold or silver dessert paper.
  10. Place the little ices prettily and lightly on this and use for a dessert or dinner ice with George’s Cheltenham Wafers.
Original Text
Nordica Ices Petites Glaces à la Nordica Line some little leaf moulds about a quarter of an inch thick with Pistachio Cream Ice (‘ Book of Ices,’ p. 19), leaving a little hollow space in the centre of each; fill these spaces up with the ice prepared as below, smooth them over with a palette knife, sprinkle each thickly with baked blanched Jordan almonds that have been cut up into tiny square pieces or been chopped roughly, and then put the moulds at the bottom of the charged ice cave and let them remain for about two hours, when the ices should be well frozen and dry. Take up the moulds, dip the outsides into cold water, and turn out the ices on to a cloth; place them with the almonds downwards on a sheet of paper on the shelf of the cave, replace them in the cave, and let them remain until they present a frosted appearance. Arrange a bed of spun sugar (see recipe) on a dish on a gold or silver dessert paper, place the little ices prettily and lightly on this and use for a dessert or dinner ice with George’s Cheltenham Wafers.
Notes
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