Colville Bomb

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

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

one and a half pints of milk ↝ Milk, NFS [Milk, reduced fat]
a bit of cinnamon about an inch long ↝ Sugar, cinnamon [Sugars and honey]
the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
and of an orange ↝ Orange peel, raw [Fruits and Fruit Juices]
and two bayleaves
eight raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
eight tablespoonfuls of Marshall’s Strawberry Syrup ↝ Strawberry drink syrup [Jams, syrups, toppings]
two tablespoonfuls of strawberry pulp ↝ Strawberries, raw [Fruits and Fruit Juices]
two and a half ounces of castor sugar ↝ Sugars, granulated [Sweets]
three pounded bananas ↝ Bananas, raw [Fruits and Fruit Juices]
a teaspoonful of Marshall’s Carmine
the same quantity of Marshall’s Apricot Yellow ↝ Apricots, raw [Fruits and Fruit Juices]
the juice of an orange ↝ Orange, raw [Citrus fruits]
and the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a wineglass of brandy ↝ Brandy [Liquor and cocktails]
a teaspoonful of vanilla essence
two tablespoonfuls of Maraschino syrup
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half an ounce of castor sugar ↝ Sugars, granulated [Sweets]
an iced macedoine of fruits (see recipe) ↝ Passion fruit, raw [Other fruits and fruit salads]

Instructions (3)

Boil one and a half pints of milk with a bit of cinnamon about an inch long, the peel of a lemon and of an orange, and two bayleaves; let these infuse for about ten minutes, then stir it on to eight raw yolks of eggs; return this to the stewpan, and stir over the fire until the mixture thickens; then add eight tablespoonfuls of Marshall’s Strawberry Syrup, two tablespoonfuls of strawberry pulp, two and a half ounces of castor sugar, and three pounded bananas; colour with a teaspoonful of Marshall’s Carmine and the same quantity of Marshall’s Apricot Yellow; add the juice of an orange and the juice of a lemon, then pass the whole through the tammy; flavour with a wineglass of brandy, a teaspoonful of vanilla essence, and two tablespoonfuls of Maraschino syrup.
Partly freeze the mixture, then mix in half a pint of stiffly-whipped cream to which has been added half an ounce of castor sugar; refreeze, and put into a bomb mould, which must contain a pipe, place this in the charged ice cave for three to three and a half hours.
When frozen remove the cover from the bomb, and fill up the space formed by the pipe with an iced macedoine of fruits (see recipe); then turn out on to the dish, and serve with the sauce prepared as below over it.

Original Text

Colville Bomb
Bombe à la Colville
Boil one and a half pints of milk with a bit of cinnamon about an inch long, the peel of a lemon and of an orange, and two bayleaves; let these infuse for about ten minutes, then stir it on to eight raw yolks of eggs; return this to the stewpan, and stir over the fire until the mixture thickens; then add eight tablespoonfuls of Marshall’s Strawberry Syrup, two tablespoonfuls of strawberry pulp, two and a half ounces of castor sugar, and three pounded bananas; colour with a teaspoonful of Marshall’s Carmine and the same quantity of Marshall’s Apricot Yellow; add the juice of an orange and the juice of a lemon, then pass the whole through the tammy; flavour with a wineglass of brandy, a teaspoonful of vanilla essence, and two tablespoonfuls of Maraschino syrup. Partly freeze the mixture, then mix in half a pint of stiffly-whipped cream to which has been added half an ounce of castor sugar; refreeze, and put into a bomb mould, which must contain a pipe, place this in the charged ice cave for three to three and a half hours. When frozen remove the cover from the bomb, and fill up the space formed by the pipe with an iced macedoine of fruits (see recipe); then turn out on to the dish, and serve with the sauce prepared as below over it.

Notes

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