Maraschino Glacis

Ingredients

• 1 quart of double cream
• four ounces of powdered sugar
• one-quarter pint of Maraschino Liquor

Method

1. 1

   Prepare same as for the Vanilla Glacis; sweeten with powdered sugar and Maraschino Liquor.

2. 2

   Freeze for three hours and serve in slices.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.

quart of double cream beaten and drained, }i pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar. Mix fruit pulp with the sugar, and make a syrup; add to the whipped cream and mix care- fully. Fill into forms and freeze. A favorite way of serving the fruits Glacfe is to take melon or bomb forms, line the sides with ice creams or water ices in contrasting colors, and fill the centre with the mousse preparation. More fruit and sugar can be used, but it makes a less lighter mixture, and an addition of gelatin is required to keep the mousse from getting too heavy. 828.— CHOCOLATE GLACfe. MOUSSE GLAC6 AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor. Make a syrup with the sugar, cocoa, and one- half pint of water like for Italian Meringue; add PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 93 the syrup to the beaten whites and beat cold, 834. — PISTACHIO GLACfi. flavor vanilla and mix with the whipped cream; Prepare the Maraschino Glac6 No. 831, color a fill into molds and freeze. delicate green, and add four ounces of blanched The chocolate syrup may also be added with- and shredded pistachio nuts. Fill into brick out the beaten whites, and chopped walnuts or forms between two thin layers of Orange Ice; browned almonds added. freeze and serve. 829.-COFFEE GLACfi. 835.-NEAPOLITAN GLACfi. MOUSSE GLAC6 AU CAFfe. MOUSSE A LA NAPOLITAINE. Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fiU in t, and ten ounces of sugar; add to this four beaten even layers: bottom. Vanilla Glac^; ^tre, whites of eggs; cool and mix with one quart of berry or Raspberry Glac^; top mSf, double cream, whipped and drained; fill into Qlac^. Seal the mold with some buSeJ molds and freeze. in jce and salt for three t«!%s. A less troublesome way, is to sweeten the slices. *^V ' drained whipped cream with ten ounces of g,g MARJraW' n i^ powdered sugar, and flavor with coffee extract. p^^p^^^ the Vaniljfec^ iJll^Take two 830.— COFFEE EXTRACT FOR CREAMS ounces of preservej^estjtetslwptwo ounces of AND GLACfeS. browned and cng^Wl aMMjI^cut the chestnuts Take one pound of fresh roasted and finely- in small piejjgj^id j^^^% the almonds and ground coffee; put into a granite pot with one some sherry wme i^|^fc|^ipped cream, quart of boiling water. Cover closely and let in- r-,., ^ff^oBBtTT MARTIN fuse and simmer down to one pint. Strain and ^^j j^ thej^^Slac^ some finely-chopped press well through a cloth; add half a pint of n^araschin^^ the juice of two oranges proof alcohol, and preserve in a bottle. ^^j ^^^ gr^WjgSTd of one; flavor with brandy Another way, is to macerate one pound of fresh- j freeze ^ ground coffee in one quart of proof alcohol for , two weeks, filter and pu' away for use. Chicory 838.— COLUMBIA GLACE, or burnt sugar may be added for color. Prepare the Pistachio Mousse and a pl^n . Vanilla Mousse. Add to the Vanilla Mousse a 831.-MARASCHINO GLACfi. fi^^,y.^„j macedoine of fruit. Take a two-quart Prepare same as ior the Vanilla Glac^; sweeten ^rick or melon form. Line the melon form with with four ounces of powdered sugar and one- j^e pistachio, and fill the centre with the fruit quarter pint of Maraschino Liquor.

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