Glace a la Grappe de Muscat

Ingredients

• 6 oz. muscatel grapes
• 2 oz. sugar (caster)
• ½ pint cream
• the juice of a lemon
• 1 white of egg
• 1 liqueur-glass chartreuse
• 1 glass sherry (if liked)
• 1 gill syrup

Method

1. 1

   Mash grapes, add sugar, and strain through a sieve.

2. 2

   Mix in lemon juice and freeze partially.

3. 3

   Beat cream, mix with the grape mixture, add whisked egg white and liqueur, and finish freezing.

4. 4

   Serve decorated with grapes and angelica leaves if moulded.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 484. The excerpt below is the record exactly as published.

1 pint cream, 6 oz. caster sugar, cochineal, crushed ice, and freezing salt. Work the yolks of eggs with half the quantity of sugar until smooth. Boil up the milk, add the remainder of the sugar, and pour on to the egg mixture, stirring vigorously. Return to the stewpan and stir over a slow fire until the liaison is formed (this will take three or four minutes). Strain into a basin. Grate the chocolate, put it in a small stewpan with a tablespoonful of water ; when dissolved, mix about one-third of the prepared cream, work well, and let cool. Mix the fruit pulp with half the remainder of prepared cream, colour with a few drops of cochineal if necessary. Add the vanilla essence with the other half. Divide the fresh cream into equal proportions with the three kinds of preparations ; freeze each lot separately. Pack in layers in a mould. Cover closely and pack in ice and salt for about two hours. Unmould, cut into convenient pieces, and serve. 1779. Glace au Marasqu in. — 1 pint milk, 4 oz. loaf sugar, 6 yolks of eggs, {pint cream, 2 glasses maraschino, ice, and freezing salt. Boil the milk and add the sugar. Put the yolks of eggs in a basin, mix thoroughly, and stir in the hot milk. Return to the pan in which the milk was boiled, and stir over the fire until it begins to thicken (on no account let it boil). Strain through a fine hair sieve and let it cool. Beat the cream to a froth, and mix with the above, together with' the maraschino liqueur. Freeze the preparation in the usual manner. Fill up a mould, cover hermetically, and bury in crushed ice and coarse salt for about two hours. Immerse in cold water, wipe the mould, turn out quickly, and serve on a folded napkin. 1780. Glace a la Grappe de Muscat. — 6 oz. muscatel grapes, 2 oz. sugar {caster), f pint cream, the juice of a lemon, 1 white of egg, 1 liqueitr -glass chartreuse, 1 glass sherry {if liked), 1 gill syrup

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