Bombe de pommes à l'Indienne

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 (5)
for the bombe
for the ginger water ice
Instructions (4)
  1. Line a nice mould (a melon one is prettiest) thickly with apple cream ice.
  2. Fill it up with a ginger water ice (made by mixing four tablespoonfuls of strong ginger syrup with half a pint of water), some of the ginger itself cut up into dice.
  3. Add to it when about half frozen a good liqueur-glassful of ginger brandy.
  4. Freeze for about two and a half hours in the ice cave.
Original Text · last edited 4 days ago
Bombe de pommes à l'Indienne.—Line a nice mould (a melon one is prettiest) thickly with apple cream ice, then fill it up with a ginger water ice (made by mixing four tablespoonfuls of strong ginger syrup with half a pint of water), some of the ginger itself cut up into dice, adding to it when about half frozen a good liqueur-glassful of ginger brandy, and freeze for about two and a half hours in the ice cave.
Notes
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