Bombe of Violet Ice
From The "Queen" cookery books: Ices, 1902
Quantities depend on the colour and perfume of the flowers.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Bomhe of Violet Ice. — Eemove the stalks from some fine, richly coloured, and fresh violets, and pound them to a smooth paste with a little sugar, and a tiny pinch of orris root, then mix this paste with thick and stiffly whipped cream, and freeze; when hke stiff batter mould it in a bombe mould, and freeze in the cave. Serve garnished with crystallized violets. It is difficult to give the quan- tities for this, as it depends greatly on the colour and pei-fume of the flowers, but when made, as this ice sometimes is, with crystallized violets, it will take about half a pound to the quart of cream
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Cook this with the app: pantry check, scaling, and the assistant.