Iced Vegetable Neapolitan Ice

Ingredients

• two large peeled onions
• loz. of butter
• a grain of salt
• a pinch each of powdered bay leaf
• and parsley
• a saltspoonful of curry powder
• a dust of coralline pepper
• the strained juice of a lemon
• two large fresh and minced mushrooms
• a teaspoonful of chutney
• half a coffeecupful of curry paste
• half a pint of water
• two or three sheets of best leaf gelatine

Method

1. 1

   Mince and fry onions in butter until golden.

2. 2

   Add salt, bay leaf, parsley, curry powder, coralline pepper, lemon juice, mushrooms, chutney, curry paste, and water.

3. 3

   Cook until tender, dissolving gelatine.

4. 4

   Rub through a sieve.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.

etty vegetable Neapolitan ice may be made with a layer of artichoke puree (kept as white as possible), a lawyer of cucumber or pea puree (coloured a taint delicate green), and a layer of tomato j)uree, or a layer of curried puree may be used instead of the tomato. For this, mince down two large peeled onions, and fry them to a delicate golden brown with loz. of butter, a grain of salt, and a pinch each of powdered bay leaf and parsley; when nicely coloured add to it a saltspoonful of curry powder, a dust of coralline pepper, the strained juice of a lemon, two large fresh and minced mushrooms, a teaspoon- ful of cWtney, half a cofteespoonful of curry paste, and half a pint of water, and cook it altogether till tender, dissolving in it two or three sheets of best leaf gelatine

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