Ponding Glace d'Americaine

Ingredients

• a quart of damsons
• half a pound of sugar
• a quart of boiling water
• a wineglassful of kirsch
• one pound of Barcelona nuts
• ½oz. dissolved isinglass or leaf gelatine
• a pint of whipped and sweetened cream
• a dessertspoonful of noyeau

Method

1. 1

   Stone the damsons, crack the stones, and add the kernels.

2. 2

   Mix with sugar and boiling water, add carmine, and tammy when cold.

3. 3

   Add kirsch and freeze to a batter.

4. 4

   Line a melon mould with the mixture, set, and fill with a mixture of pounded nuts, whipped cream, and dissolved gelatine.

5. 5

   Close the mould and freeze for 1-2 hours before turning out.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

onding Glace d V Americaine. — Stone a quart of damsons, crack the stones and put the kernels with the fimit ; add half a pound of sugar, and pour a quart of boiling water on it all ; add a few drops of carmine, and when cold, tammy ; add a wineglassful of kirsch, and freeze to a batter. Line a melon mould an inch or so thick with this mixture, and when fairly set (in the ice cave), fill it up with the following ; Blanch and pound one pound of Barce- lona nuts with a few almonds or walnuts, and stir this into a pint of whipped and sweetened cream, stir in ^oz. dissolved isinglass or leaf gelatine, with a dessertspoonful of noyeau

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