Kirschenwasser Cream Ice
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 193. The excerpt below is the record exactly as published.
Kirschenwasser Cream Ice. — Mix 2 wineglassfuls of Kirs- chenwasser with f wineglassful of cream, add sufficient sugar to sweeten, put it in the freezer ( see Ices), and when it is sufficiently stiff put it in a mould packed in ice, freeze again, and it is then ready for use. Turn it out on to an orna- mental dish. Kirschenwasser Grlaces. — Whip the whites of six eggs to a froth, and add them to the yolks, beaten up together with fib. of caster sugar. Stir in 4oz. of flour, and when sufficiently mixed put it in a biscuit-bag and squeeze out on sheets of paper in rounds about lfin. in diameter. Sprinkle them over with a little sugar, and bake in a moderate oven. Glaze them with some Kirschenwasser icing, made by boiling syrup to 40deg. and reducing it to 38deg. ( see Syrups) by adding Kirschenwasser. Put them on a drainer for a few minutes in a quick oven to dry, turn them, and when quite cold they are ready for using. Kirschenwasser Jelly. — (1) Make f pint of clear sweetened jelly, then turn it into a basin and stir till somewhat cooled ; flavour the jelly with 2 wineglassfuls of Kirschenwasser
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