M. au Punch

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 (10)
Instructions (5)
  1. Put half a pound of sugar into a basin and on to it squeeze the juice of four good lemons, add to this the thinly pared rind of two lemons, with rather more than an ounce of best leaf gelatine, and half a pint of water.
  2. Let this all boil gently together till reduced to half, then strain it into a basin and leave till cold.
  3. Mix two wine-glassfuls each of rum punch and maraschino, with half a glassful of brandy, into a pint of very rich custard, and stir it over the fire till thick.
  4. Now mix it with the dissolved gelatine, lemon juice, &c., add a pint of stiffly whipped cream, and mould and ice as before.
  5. The amount of gelatine to be added to this Moscovite is not easy to fix, so the best way is to ice a little before adding in the cream.
Original Text · last edited 4 days ago
M. au Punch.— Put half a pound of sugar into a basin and on to it squeeze the juice of four good lemons, add to this the thinly pared rind of two lemons, with rather more than an ounce of best leaf gelatine, and half a pint of water; let this all boil gently together till reduced to half, then strain it into a basin and leave till cold. Mix two wine- glassfuls each of rum punch and maraschino, with half a glassful of brandy, into a pint of very rich custard, and stir it over the fire till thick; now mix it with the dissolved gelatine, lemon juice, &c., add a pint of stiffly whipped cream, and mould and ice as before. The amount of gelatine to be added to this Moscovite is not easy to fix, so the best way is to ice a little before adding in the cream.
Notes
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