Pineapple Pudding, Iced. — Prepare a custard with
a pint of milk, two or three eggs, and 2oz. or 3oz. of
sugar ; when sufiiciently thickened lift it ofl: the fire
and whisk it lightly till cold, when you add to it a few
drops of essence of vanilla, a gill of very stiflly whipped
cream, and about 4oz. of grated pineapple; whentHs
is all whisked together, stir into it 2oz. of crystaUized
pineapple (previously marinaded in a spoonful each
of lemon juice and brandy for two or three hours),
and pack it all into the mould and set in the ice
cave. If liked, a pine mould may be used for this
pudding; in this case, colour a little of the cream
with a few drops of green, and fill the crown of the
mould with this, adding a few di'ops of apricot
yellow to the rest to bring it to the right pineapple
tint. If the flavoui' of the pine is not quite
strong enough, you can add two or three drops of
essence of pineapple, but these essences are rather
like colourings, if the least overdone they vulgarize
and spoil the whole thing.
Savoy Pwddm^r.— Have ready one and half pints
of custard (the richness of this depends on the use to
which you mean to put the pudding; the same as
used for the pineapple one is very nice for ordinary
ICED PUDDINGS, &c.
69
purposes), and pour this hot on to 3oz. of Savoy
biscuits, grated or finely crumbled, and when this is
cold stir into into it 2oz. or 3oz. of crystallized or
dried cherries (or sultanas), and either a wineglassful
of liqueur syrup, or the same quantity of sherry and
lemon juice mixed (if for a more expensive pudding
stir in a gill of whipped cream and use half a gill of
hqueurto taste). This is very pretty as it stands, hut
can he coloured a faint pink if hked. Mould and
freeze as usual. For these puddings it may he
observed that the simpler the mould the better the
effect. Nothing looks nicer than a plain charlotte
or a plain hexagonal mould. To this may he added,
when turned out, a little flavoured and frozen cream
with a rose pipe, together with a few crystallized fruits
marinaded in lemon juice and liqueur or wine, &c.
Boyal Pudding. — Have ready 3oz. each of French
plums and of greengages, and 2oz. of apricots or
white pears, and crystallized cherries. Take one and
a half pints of cold rich custard, stir to it a gill of
stiffly whipped cream, and then colour half with a
ew drops of carmine, leaving the other half plain.
Stir into the pink half the pears or the apricots cut
up, and half the j)lums and greengages, and into the
white half all the cherries and the rest of the plums,
&c. Freeze as usual, and pack into the mould in
layers of varying colour.
Banana Pudding. — Peel and slice across six or
eight good bananas, and marinade them with a little
sugar, lemon juice, and rum or brandy. Have ready
one a half pints of rich custard, and freeze it to a
a thickish batter, then add to it half a pint of stiflly
70
ICES.
whipped cream, a little of the same Hqueur or spirit
as was used to marinade the bananas✪ Banana Pudding, and lastly stii
m the fruit. Pack it all into a mould, and freeze.
um out, and serve with more bananas marinaded
as before, and stand on ice or in the ice cave till
nearly frozen. This mixture is often served in lar^e
banana skins carefully stripped off the orimnal fruit
, and then piled up on a dish.
Page 32 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pineapple Pudding, Iced. — Prepare a custard with a pint of milk, two or three eggs, and 2oz. or 3oz. of sugar ; when sufiiciently thickened lift it ofl: the fire and whisk it lightly till cold, when you add to it a ffew drops of essence of vanilla, a gill of very stiffly whipped cream, and about 4oz. of grated pineapple; when this is all whisked together, stir into it 2oz. of crystallized pineapple (previously marinaded in a spoonful each of lemon juice and brandy for two or three hours), and pack it all into the mould and set in the ice cave. If liked, a pine mould may be used for this pudding; in this case, colour a little of the cream with a few drops of green, and fill the crown of the mould with this, adding a few drops of apricot yellow to the rest to bring it to the right pineapple tint. If the flavoui' of the pine is not quite strong enough, you can add two or three drops of essence of pineapple, but these essences are rather like colourings, if the least overdone they vulgarize and spoil the whole thing.
Savoy Pudding.— Have ready one and half pints of custard (the richness of this depends on the use to which you mean to put the pudding; the same as used for the pineapple one is very nice for ordinary
purposes), and pour this hot on to 3oz. of Savoy biscuits, grated or finely crumbled, and when this is cold stir into it 2oz. or 3oz. of crystallized or dried cherries (or sultanas), and either a wineglassful of liqueur syrup, or the same quantity of sherry and lemon juice mixed (if for a more expensive pudding stir in a gill of whipped cream and use half a gill of liqueurto taste). This is very pretty as it stands, hut can he coloured a faint pink if hked. Mould and freeze as usual. For these puddings it may he observed that the simpler the mould the better the effect. Nothing looks nicer than a plain charlotte or a plain hexagonal mould. To this may he added, when turned out, a little flavoured and frozen cream with a rose pipe, together with a few crystallized fruits marinaded in lemon juice and liqueur or wine, &c.
Boyal Pudding. — Have ready 3oz. each of French plums and of greengages, and 2oz. of apricots or white pears, and crystallized cherries. Take one and a half pints of cold rich custard, stir to it a gill of stiffly whipped cream, and then colour half with a ew drops of carmine, leaving the other half plain. Stir into the pink half the pears or the apricots cut up, and half the j)lums and greengages, and into the white half all the cherries and the rest of the plums, &c. Freeze as usual, and pack into the mould in layers of varying colour.
Banana Pudding. — Peel and slice across six or eight good bananas, and marinade them with a little sugar, lemon juice, and rum or brandy. Have ready one a half pints of rich custard, and freeze it to a thickish batter, then add to it half a pint of stiflly
whipped cream, a little of the same Hqueur or spirit as was used to marinade the bananas, and lastly stir in the fruit. Pack it all into a mould, and freeze.
Turn out, and serve with more bananas marinaded as before, and stand on ice or in the ice cave till nearly frozen. This mixture is often served in large banana skins carefully stripped off the original fruit , and then piled up on a dish.
Records on this page
Banana PuddingPineapple Pudding, IcedSavoy PuddingRoyal Pudding