Batavia — Pineapple ice and strawberry mousse with
preserved ginger.
Beatrice — lib. of honey dissolved in a pint of warm
milk, two glasses of cognac, juice of a lemon,
one quart of cream.
Bombe Cocoanut — Four sheets of gelatine dissolved
in half a pint of milk ; when cold, add two table-
spoonfuls of finely grated cocoanut, the juice of
two oranges, and a pint of whipped cream.
Bonne Nuit — Vanilla ice moulded in candle shapes,
served upright on chocolate ice moulded in
Glaces (Ices).
459
candlestick shapes, a lighted special wax match
in each to imitate the wick.
Bordelciisc — A pint of good Bordeaux claret and a
pint of syrup, the juice of three oranges, and
freeze.
Bourdaline — Vanilla ice lining, anisette and filbert
ice inside, decorated with crystallised violets.
Bresilienne — Strawberry and pineapple ice with dice
of pineapple.
Cctmargo — Coffee cream ice lining, vanilla ice inside.
Cantalone — Melon ice.
Caprice — Pineapple ice lining, peach mousse inside.
Cardinale — Raspberry ice and vanilla ice.
Carmen — Strawberry ice, coffee ice, and vanilla ice.
Ceylon — Coffee ice cream lining, tea and rum mousse
inside.
Chateaubriand I. — Kirsch mousse with muscat
macerated in kirsch and dice of angelica.
Chateaubriand II. — Apricot ice lining, vanilla ice
inside.
Chesterfield — Rich cream and cognac mousse with
crystallised fruit.
Chinoise — Cream ice with dice of preserved ginger,
tea flavour.
Clarence — Pineapple ice and crystallised violets.
Cleopatra — Pistachios cream ice and rum sorbet.
Coloniale — Small fancy tutti-frutti ice bombes.
Comtesse Marie — Vanilla ice lining, strawberry
mousse inside.
Continentale — Coffee and vanilla ices.
Coppelie — Coffee cream ice lining, pralines, ice in
centre.
460 The New Practical Cookery Guide.
Courcelles — Vanilla ice lining, orange mousse in
centre.
Creme Bisque — l|lb. sugar dissolved in a pint of
milk ; when cold, add two quarts of cream, fib.
of crumbed macaroons with half a pint of
maraschino, one gill of sherry, a tint of
saffron✪ Creme Bisque .
Creme de Poire — Equal quantity of sweetened pear
pulp and whipped cream, lemon flavour, and
cinnamon✪ Creme de Poire.
Creme Ponche — 2oz. of gelatine dissolved in half a
pint of water, lib. of sugar and one pint of
milk ; when cold, add one quart of cream, half a
pint of rum, and a little caramel colour✪ Creme Ponche.
Creme Pralinees — To one quart of cream add 4oz. of
powdered almond pralin, a little caramel,
vanilla flavour, and half a cup of coffee extract,
syrup to sweeten✪ Creme Pralinees.
Creole — Chocolate and pralines ice.
Cydonia — Quince ice decorated with Chantilly
cream.
Cyrano — Apricot ice lining, filbert mousse inside,
sugar-coated filberts round.
Czar — Raspberry ice lining, orange and champagne
mousse inside.
Dame Blanche — Ice made of almond, milk, cream,
and syrup.
Danicheff- — Coffee cream ice with kirsch.
Delicieuse — Peach ice lining, mousse pralines
inside.
Demidojf- — Cherry ice and pineaple ice, salpicon of
fruit.
Glaces (Ices).
461
D cable Rose — Strawberry ice with kirsch and
crystallised cherries.
Dij onnaise — Vanilla ice lining, black currant, mousse
inside, Chantilly cream.
Diplomate — Vanilla ice lining, maraschino mousse
with fruit inside.
Doctoresse — Strawberry cream ice lining, pineapple
and champagne ice inside.
Dora — Pineapple ice with kirsch and red currant ice,
Chantilly cream.
Duchesse — Orange ice and kirsch.
Page 173 · 4 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Batavia — Pineapple ice and strawberry mousse with preserved ginger.
Beatrice — lib. of honey dissolved in a pint of warm milk, two glasses of cognac, juice of a lemon, one quart of cream.
Bombe Cocoanut — Four sheets of gelatine dissolved in half a pint of milk ; when cold, add two tablespoonfuls of finely grated cocoanut, the juice of two oranges, and a pint of whipped cream.
Bonne Nuit — Vanilla ice moulded in candle shapes, served upright on chocolate ice moulded in
Glaces (Ices).
candlestick shapes, a lighted special wax match in each to imitate the wick.
Bordelaise — A pint of good Bordeaux claret and a pint of syrup, the juice of three oranges, and freeze.
Bourdaline — Vanilla ice lining, anisette and filbert ice inside, decorated with crystallised violets.
Bresilienne — Strawberry and pineapple ice with dice of pineapple.
Camargo — Coffee cream ice lining, vanilla ice inside.
Cantalone — Melon ice.
Caprice — Pineapple ice lining, peach mousse inside.
Cardinale — Raspberry ice and vanilla ice.
Carmen — Strawberry ice, coffee ice, and vanilla ice.
Ceylon — Coffee ice cream lining, tea and rum mousse inside.
Chateaubriand I. — Kirsch mousse with muscat macerated in kirsch and dice of angelica.
Chateaubriand II. — Apricot ice lining, vanilla ice inside.
Chesterfield — Rich cream and cognac mousse with crystallised fruit.
Chinoise — Cream ice with dice of preserved ginger, tea flavour.
Clarence — Pineapple ice and crystallised violets.
Cleopatra — Pistachios cream ice and rum sorbet.
Coloniale — Small fancy tutti-frutti ice bombes.
Comtesse Marie — Vanilla ice lining, strawberry mousse inside.
Continentale — Coffee and vanilla ices.
Coppelie — Coffee cream ice lining, pralines, ice in centre.
460 The New Practical Cookery Guide.
Courcelles — Vanilla ice lining, orange mousse in centre.
Creme Bisque — l|lb. sugar dissolved in a pint of milk ; when cold, add two quarts of cream, fib. of crumbed macaroons with half a pint of maraschino, one gill of sherry, a tint of saffron.
Creme de Poire — Equal quantity of sweetened pear pulp and whipped cream, lemon flavour, and cinnamon.
Creme Ponche — 2oz. of gelatine dissolved in half a pint of water, lib. of sugar and one pint of milk ; when cold, add one quart of cream, half a pint of rum, and a little caramel colour.
Creme Pralinees — To one quart of cream add 4oz. of powdered almond pralin, a little caramel, vanilla flavour, and half a cup of coffee extract, syrup to sweeten.
Creole — Chocolate and pralines ice.
Cydonia — Quince ice decorated with Chantilly cream.
Cyrano — Apricot ice lining, filbert mousse inside, sugar-coated filberts round.
Czar — Raspberry ice lining, orange and champagne mousse inside.
Dame Blanche — Ice made of almond, milk, cream, and syrup.
Danicheff- — Coffee cream ice with kirsch.
Delicieuse — Peach ice lining, mousse pralines inside.
Demidojf- — Cherry ice and pineaple ice, salpicon of fruit.
Glaces (Ices).
D cable Rose — Strawberry ice with kirsch and crystallised cherries.
Dij onnaise — Vanilla ice lining, black currant, mousse inside, Chantilly cream.
Diplomate — Vanilla ice lining, maraschino mousse with fruit inside.
Doctoresse — Strawberry cream ice lining, pineapple and champagne ice inside.
Dora — Pineapple ice with kirsch and red currant ice, Chantilly cream.
Duchesse — Orange ice and kirsch.
Records on this page
Creme BisqueCreme de PoireCreme PoncheCreme Pralinees