Fruit Bowl Ice

Ingredients

• pineapples
• pears
• bananas
• peaches
• apricots
• Stone cherries
• grapes
• plums
• a handful of red currants
• strawberries
• a glassful of vanilla-syrup
• one large glass of claret
• one glass of brandy
• the juice of two oranges
• a large tablespoonful of sugar

Method

1. 1

   Pare and slice the fruits.

2. 2

   Moisten with vanilla syrup, claret, brandy, and orange juice.

3. 3

   Stir for twenty minutes, drain off the juice, and boil with sugar until jellied.

4. 4

   Make vanilla ice cream in a dish on ice, place the fruit on top, add jelly, and finish with whipped cream.

5. 5

   Serve surrounded by crushed ice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 72. The excerpt below is the record exactly as published.

Fruit Bowl Ice.) Pare off all the pithy parts of pineapples, pears, bananas, peaches, and apricots, and slice same. Stone cherries, grapes, and plums ; and, if possible, put in a handful of red currants and strawberries. Moisten all the fruits with a glassful of vanilla-syrup mixed in one large glass of claret, one glass of brandy, and the juice of two oranges. Stir with a wooden spoon for twenty minutes, and drain off the juice, which boil with a large tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.