Rhubarb Cream Ice FOR CANNES ROSE CREAM EGG

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)

a pound of fresh washed rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
one pint of water ↝ Water, tap [Tap water]
a split vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
as much ground ginger as will cover a threepenny piece ↝ Spices, ginger, ground [Spices and Herbs]
the chopped peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the strained juice of three lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
two bayleaves
Marshall’s Liquid Carmine
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (8)

Put the rhubarb, castor sugar, water, vanilla pod, ground ginger, lemon peel, lemon juice, and bayleaves into a stewpan.
Cook until tender.
Colour with Marshall’s Liquid Carmine.
Rub the whole mixture through a tammy.
When cool, partly freeze it.
Add the whipped cream.
Refreeze.
Use.

Original Text

Rhubarb Cream Ice FOR CANNES ROSE CREAM EGG.—Take a pound of fresh washed rhubarb, cut it up small, and then put it into a stewpan with six ounces of castor sugar, one pint of water, a split vanilla pod, as much ground ginger as will cover a threepenny piece, the chopped peel of a lemon, the strained juice of three lemons, and two bayleaves; cook till tender, colour with Marshall’s Liquid Carmine, then rub the whole through a tammy, and when cool partly freeze it; add half a pint of stiffly-whipped cream, refreeze, and use.

Notes

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