M. d la Busse

Name: M. d la Busse
Ingredients: one and a half pints stiffly whipped cream; 12oz. caster sugar; a wineglassful of maraschino; a good liqueur-glassful of Kiimmel; sixteen drops strong essence of vanilla; 1.5oz. of isinglass; in a gill of boiling rose water; sufficient green colouring to bring it to a faint green; mixing in shred pistachios and almonds

From The "Queen" cookery books: Ices, 1902

For the sauce, whip an egg with cream and sugar, then add champagne and whip over ice.

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 41. The excerpt below is the record exactly as published.

M. d la Busse. — To one and a haK pints stiffly whipped cream add 12oz. caster sugar, a wineglassful of maraschino (or other liqueur or spirit to taste), a good liqueur-glassful of Kiimmel, sixteen drops strong essence of vanilla, and l^oz. of isinglass (or best leaf gelatine) dissolved in a gill of boiling rose water. Beat this mixture well till thoroughly amalgamated, mixing in shred pistachios and almonds, and sufficient green colouring to bring it to a faint green

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