Sicilian Ice

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 and a half pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
a saltspoonful of coriander powder
as much ground cinnamon as will cover a threepenny piece ↝ Spices, cinnamon, ground [Spices and Herbs]
eight raw yolks of eggs that have been well stirred up ↝ Egg, yolk only, raw [Eggs and omelets]
one wineglass of rose water ↝ Water, tap [Tap water]
one wineglass of Silver Rays (white) rum
one pint of stiffly-whipped cream that has been sweetened with one and a half ounces of castor sugar ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one ounce of rice prepared as below ↝ Rice, cooked, NFS [Rice]
one and a half ounces of candied citron peel that has been cut into the finest possible shreds about one inch long ↝ Orange peel, raw [Fruits and Fruit Juices]
one ounce of finely-shredded preserved ginger
one ounce of dried cherries ↝ Cherries, dried [Dried fruits]

Instructions (1)

Put in a stewpan one and a half pints of new milk, four ounces of castor sugar, a saltspoonful of coriander powder, and as much ground cinnamon as will cover a threepenny piece; bring it to the boil, then stir it on to eight raw yolks of eggs that have been well stirred up; return the mixture to the stewpan and stir it over the fire till somewhat thick; rub it through a tammy cloth, set it aside till cold, pour it into the charged freezer and freeze it to a thick consistency, add to it one wineglass of rose water, one wineglass of Silver Rays (white) rum, and one pint of stiffly-whipped cream that has been sweetened with one and a half ounces of castor sugar; refreeze it, add one ounce of rice prepared as below, one and a half ounces of candied citron peel that has been cut into the finest possible shreds about one inch long, one ounce of finely-shredded preserved ginger, and one ounce of dried cherries; mix well together; then put it into any fancy mould and freeze it in the charged ice cave for four and a half hours; when required turn out the ice in the usual way on to a dish on a paper, and serve for a dinner ice.

Original Text

Sicilian Ice
Glacé à la Sicile
Put in a stewpan one and a half pints of new milk, four ounces of castor sugar, a saltspoonful of coriander powder, and as much ground cinnamon as will cover a threepenny piece; bring it to the boil, then stir it on to eight raw yolks of eggs that have been well stirred up; return the mixture to the stewpan and stir it over the fire till somewhat thick; rub it through a tammy cloth, set it aside till cold, pour it into the charged freezer and freeze it to a thick consistency, add to it one wineglass of rose water, one wineglass of Silver Rays (white) rum, and one pint of stiffly-whipped cream that has been sweetened with one and a half ounces of castor sugar; refreeze it, add one ounce of rice prepared as below, one and a half ounces of candied citron peel that has been cut into the finest possible shreds about one inch long, one ounce of finely-shredded preserved ginger, and one ounce of dried cherries; mix well together; then put it into any fancy mould and freeze it in the charged ice cave for four and a half hours; when required turn out the ice in the usual way on to a dish on a paper, and serve for a dinner ice.
RICE FOR SICILIAN ICE.—Put in a stewpan one ounce

Notes

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