Moscovite

Ingredients

• two wine-glassfuls of rum punch
• two wine-glassfuls of maraschino
• half a glassful of brandy
• a pint of very rich custard
• a pint of stiffly whipped cream
• the amount of gelatine to be added
• lemon juice, &c.

Method

1. 1

   Mix the rum punch and maraschino with the brandy into the custard, stirring over the fire until thick.

2. 2

   Mix with dissolved gelatine and lemon juice, add whipped cream, and mould and ice as before.

Nutrition per serving

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.

half a glassful of brandy, into a pint of very rich custard, and stir it over the fire till thick ; now mix it with the dissolved gelatine, lemon juice, &c., add a pint of stiffly whipped cream, and mould and ice as before. The amount of gelatine to be added to this Moscovite is not easy to fix, so the best way is to ice a little before adding in the cream. M. aux Beines Claudes. — Stone and cut up four or five-and-twenty fine rijje greengages, and cook them in 4oz. of sugar till tender enough to pulp easily through a sieve ; then boil four glasses of milk with 6oz. of sugar and a grain of salt, pour this on to the yolks of eight eggs, stirring it with a new wooden sj^oon over a gentle fire till it thickens ; add to it a good |oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all, let it cool a little, a then pour it on to the greengage marmalade, stirring it well together till thoroughly blended, when MOSCOYITES. 87 YOU add a gill of stiffly whipped cream, and mould and ice as usual. This is one of the creams that need their mould brushed over with oil of sweet almonds, as they are too delicate to allow of the use of even tepid water in their turning out. 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. Mould and freeze. Serve with iced cham- pagne sauce, and pink vanilla wafers. For the sauce ; Break a fresh egg into a basin with a tablespoonful of cream, sugar to taste, and a full tumbler of cham- pagne, Whip it over a strong ice and salt mixture, and it will freeze as you whip. (If whipped to a stiff froth over hot water, this also makes a delicious hot sauce.) M. of St'n'a'wberries d la CTome. — Mix a pint of fresh strawberry pulp with 4oz. caster sugar, then stir into this a pint of rich custard in which you have previously dissolved loz. of leaf gelatine, and, lastly, half a pint of stiffly whipped cream

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