The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A.B. Marshall.

  • Marshall, A. B. (Agnes B.)
Date:
[1885?]
Catalogue details

Licence: Public Domain Mark

Credit: The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A.B. Marshall. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    54/96 (page 34)
    vvhip till warm over boiling water, then remove and whip till cold and thick, then add half a pint of whipped cream; whip these together, and put into any fancy mould, and freeze for about 2^ hours in the cave. Turn out and dish same as No. 95. 97.—Maraschino Mousse (Mousse au Marasquin). This is made in the same manner as the Mousse a la Vanille, but instead of the vanilla essence add 1 good wine-glassful of maraschino for flavour. 98.—Vanilla Mousse (Mousse d la Vanille). Put 12 yolks of eggs into a pan, with 4 whites and 2 ounces of castor sugar, half a tablespoonful of essence of vanilla; wliip this over boiling water till warm, then remove the pan from the fire and continue whipping till cold and stiff, then add to this 1 tea- cupful of whipped cream; put into any kind of mould, and set in the ice cave for 2^ hours. Tui’n out same as No. 95. ICED SODFFLES. These very much resemble the Jlousses, but as they are served in dishes or cases, and the mousses are moulded, a slight difference is required in the ingredients and in the time for freezing. The follow- ing recipes will bo sufficient for guidance.