M. à l'Américaine

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (17)
M. à l'Américaine
Another way
Instructions (8)
  1. On to the strained juice of three lemons, and three oranges, pulp three ripe bananas and half a tin of canned apricots, moistening them as you pass them through the sieve with a bare pint of water.
  2. add to this 8oz. to 10oz. of sugar, and an ounce of leaf gelatine dissolved in a little boiling water, with sufficient cognac and maraschino to flavour it all nicely.
  3. then mould, and bury in ice as before.
  4. Of course, if you have an ice cave the Moscovite can be iced in this even more easily.
  5. Serve with whipped or frozen cream, sweetened and flavoured to taste.
Another way of making this
  1. add half a teacupful of strong black coffee to a quart of boiling new milk, together with 10oz. of sugar, and rather more than 1/2oz. of leaf gelatine.
  2. let it stand till nearly cold and setting, then stir into it quickly and lightly one and a half pints of stiffly whipped cream and a liqueur-glassful of best cognac or maraschino, and finish as usual.
  3. This, of course, is of a dark colour.
Original Text · last edited 4 days ago
M. à l'Américaine.— On to the strained juice of three lemons, and three oranges, pulp three ripe bananas and half a tin of canned apricots, moistening them as you pass them through the sieve with a bare pint of water; add to this 8oz. to 10oz. of sugar, and an ounce of leaf gelatine dissolved in a little boiling water, with sufficient cognac and maraschino to flavour it all nicely; then mould, and bury in ice as before. Of course, if you have an ice cave the Moscovite can be iced in this even more easily. Serve with whipped or frozen cream, sweetened and flavoured to taste. Another way of making this is to add half a tea- cupful of strong black coffee to a quart of boiling new milk, together with 10oz. of sugar, and rather more than ½oz. of leaf gelatine, let it stand till nearly cold and setting, then stir into it quickly and lightly one and a half pints of stiffly whipped cream and a liqueur-glassful of best cognac or maraschino, and finish as usual. This, of course, is of a dark colour.
Notes
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