Empress Rice. — Put 3oz. of rice on with enough
cold water to cover it, bring this to the boil, rinse
well in cold water, then put it on with a pint of
single cream or new milk, 3oz. of caster sugar, and
the finely pared rind of a lemon✪ Empress Rice ; let it boil till the
rice is tender, then lift out the lemon peel, and when
cool add to the rice half a pint of stiffly whipped
cream, put it into a border mould, or a mould with a
pipe, and set it in the ice cave for two or three hours.
Serve with a rich macedoine of any kind of mixed
fniit, frozen in liqueur flavoured syrujD, or with a
good compote of fruit to taste, or whipped cream
mixed with mashed strawberries, and set in the cave
until perfectly cold.
Any rich rice, semolina, rice flour, or other
cereal pudding is nice if frozen in the cave and
served with an iced compote, and makes a great and
wholesome treat for the children. Pruit fools,
thickened with a little custard or whipped cream,
can be first frozen and then moulded with excellent
effect, especially if served with a compote of any
kind of fruit.
ICED PUDDINGS, &c.
73
Plomhiere de f raises (Mrs. A. B. Marshall). —
Freeze one pint of strawberry water ice till quite dry,
and one of vanilla custard or cream ice ; line a tall
bombe mould with the strawberry ice, and fill up
with the vanilla ice, set in the cave and freeze for
two hours ; dip in cold water, and serve on a layer
of teased-out wadding.
Ponding Tutti Frutti. — Make an Italian meringue
with one white of egg and a little sugar syrup ; and
also make a custard with the yolks of eight to ten
eggs, one and half pints of new milk or single cream,
and 6oz. to 8oz. of sugar ; when this is sufficiently
thickened, three-parts freeze, then add to it the
meringue, a gill of maraschino✪ Ponding Tutti Frutti, and lastly a few
drops of essence of cinnamon. Again freeze it, then
stir in half a pint of stiffly whipped cream and loz.
each of pistachios, blanched and shredded, dried
cherries, and candied citron and orange peel, all cut
into small dice. Then mould in a pudding mould
and set in the ice cave in the usual way.
Iced Bice d ZTmperair/ce.— Blanch half a pound
of good rice, drain well, then simmer it gently for an
hour in three pints of boiled cream, with three-
quarters of a pound of sugar. When this is cold
freeze it, and when three-parts frozen add two egg
whites of Italian meringue, again freeze it, and when
all but ready stir in 6oz. to 8oz. of preserved fruit,
previously cut into dice and marinaded with lemon
juice, and licj^ueur or spirit to taste. Freeze a
moment longer, then turn it into a mould, and
freeze for one and a half to two hours in the ice cave.
Serve with the following sauce : Half freeze a pint
74
ICES.
of champagne, mixed with a gill of syrup boiled to
30 degrees, add an Italian meringue, made of sugar
syrup and one egg white, and serve in a boat with
the ice.
Page 34 · 2 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
Empress Rice. — Put 3oz. of rice on with enough cold water to cover it, bring this to the boil, rinse well in cold water, then put it on with a pint of single cream or new milk, 3oz. of caster sugar, and the finely pared rind of a lemon ; let it boil till the rice is tender, then lift out the lemon peel, and when cool add to the rice half a pint of stiffly whipped cream, put it into a border mould, or a mould with a pipe, and set it in the ice cave for two or three hours. Serve with a rich macedoine of any kind of mixed fruit, frozen in liqueur flavoured syrujD, or with a good compote of fruit to taste, or whipped cream mixed with mashed strawberries, and set in the cave until perfectly cold.
Any rich rice, semolina, rice flour, or other cereal pudding is nice if frozen in the cave and served with an iced compote, and makes a great and wholesome treat for the children. Pruit fools, thickened with a little custard or whipped cream, can be first frozen and then moulded with excellent effect, especially if served with a compote of any kind of fruit.
Plomhiere de f raises (Mrs. A. B. Marshall). — Freeze one pint of strawberry water ice till quite dry, and one of vanilla custard or cream ice ; line a tall bombe mould with the strawberry ice, and fill up with the vanilla ice, set in the cave and freeze for two hours ; dip in cold water, and serve on a layer of teased-out wadding.
Ponding Tutti Frutti. — Make an Italian meringue with one white of egg and a little sugar syrup ; and also make a custard with the yolks of eight to ten eggs, one and half pints of new milk or single cream, and 6oz. to 8oz. of sugar ; when this is sufficiently thickened, three-parts freeze, then add to it the meringue, a gill of maraschino, and lastly a few drops of essence of cinnamon. Again freeze it, then stir in half a pint of stiffly whipped cream and loz. each of pistachios, blanched and shredded, dried cherries, and candied citron and orange peel, all cut into small dice. Then mould in a pudding mould and set in the ice cave in the usual way.
Iced Bice d ZTmperair/ce.— Blanch half a pound of good rice, drain well, then simmer it gently for an hour in three pints of boiled cream, with threequarters of a pound of sugar. When this is cold freeze it, and when three-parts frozen add two egg whites of Italian meringue, again freeze it, and when all but ready stir in 6oz. to 8oz. of preserved fruit, previously cut into dice and marinaded with lemon juice, and licj^ueur or spirit to taste. Freeze a moment longer, then turn it into a mould, and freeze for one and a half to two hours in the ice cave. Serve with the following sauce : Half freeze a pint
of champagne, mixed with a gill of syrup boiled to 30 degrees, add an Italian meringue, made of sugar syrup and one egg white, and serve in a boat with the ice.
Records on this page
Empress RicePonding Tutti Frutti