riombiere aux amandes. — Blanch and peel 6oz. of
Jordan almonds with ten bitter ones, dry them well
on a clean cloth, and pound them to a smooth paste,
adding a little milk to prevent their oiling. When
brought to a soft paste, mix this with one and a half
pints of boiled cream, and tammy ; put the result
into a delicately clean stewpan with the yolks of four
large or five small eggs, and 6oz. of caster sugar, and
stir this over the fire (without allowing it to boil)
till it begins to thicken, then draw it to the side, and
stir it three minutes longer. Again tammy it, and
freeze three parts, when you add to it three-quarters
of a pint of whipped cream, refreeze, and laijtly set it
either in a Breton cake mould, or in three border
or charlotte moulds of proportionate sizes. Freeze
for two hours in the cave; then turn out, set one
cake on top of the other, and pour iced but not
frozen apricot jam sauce over it all, and serve.
Iced Apple Pudding d la Frangaise. — Peel, core,
and quarter two dozen apples, and simmer them over
the fire till quite soft; then add to them one pound
apricot jam and half a poimd of sugar, previously
rubbed on the peel of a Seville orange, and when it is
all well mixed sieve it, and put into the freezer.
Have ready 4oz. of stoned raisins, previously
simmered in a little syrup, loz. shredded citron,
2oz. blanched and shredded almonds, and a quarter of
a. pint of preserved cherries di-ained from their
ICED PUDDINGS, &c.
75
syrup. Add these to the apples and freeze it all a
little, then add a gill each of curacoa and maraschino,
and again freeze. Lastly, add half a pint of stifdy
whipped cream, and mould it; leave it in the ice
cave for an hour or two. Serve plain, or with iced
whipped cream, slightly flavoui'ed with liqueur.
Ponding 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, then close the mould, and
leave in the ice cave for an hour or two before
turning out.
CHAPTEE YI.
MOSCOYITES.
The peculiarity of the Moscovite — or, to give it its
proper name, the creme a la Moscovite — consists in
the fact that, though iced from long burying in ice,
it is not actually frozen, and owes some of its solidity
to a certain proportion of either isinglass or leaf
gelatine. It is, in consequence, decidedly to be
recommended to such housekeepers as may not have
freezing conveniences and yet wish to obey the
dictates of fashion at the moment, which demand the
presence of an iced sweet on every carefully arranged
menu. The prej)aration partakes more or less of thd
character of a havarois, or cream, flavoured to taste,
and then iced.✪ Iced Apple Pudding à la Frangaise
Page 35 · 3 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
Piombiere aux amandes. — Blanch and peel 6oz. of Jordan almonds with ten bitter ones, dry them well on a clean cloth, and pound them to a smooth paste, adding a little milk to prevent their oiling. When brought to a soft paste, mix this with one and a half pints of boiled cream, and tammy ; put the result into a delicately clean stewpan with the yolks of four large or five small eggs, and 6oz. of caster sugar, and stir this over the fire (without allowing it to boil) till it begins to thicken, then draw it to the side, and stir it three minutes longer. Again tammy it, and freeze three parts, when you add to it three-quarters of a pint of whipped cream, refreeze, and lastly set it either in a Breton cake mould, or in three border or charlotte moulds of proportionate sizes. Freeze for two hours in the cave; then turn out, set one cake on top of the other, and pour iced but not frozen apricot jam sauce over it all, and serve.
Iced Apple Pudding d la Frangaise. — Peel, core, and quarter two dozen apples, and simmer them over the fire till quite soft; then add to them one pound apricot jam and half a poimd of sugar, previously rubbed on the peel of a Seville orange, and when it is all well mixed sieve it, and put into the freezer. Have ready 4oz. of stoned raisins, previously simmered in a little syrup, loz. shredded citron, 2oz. blanched and shredded almonds, and a quarter of a. pint of preserved cherries drained from their
syrup. Add these to the apples and freeze it all a little, then add a gill each of curacoa and maraschino, and again freeze. Lastly, add half a pint of stifdy whipped cream, and mould it; leave it in the ice cave for an hour or two. Serve plain, or with iced whipped cream, slightly flavoured with liqueur.
Pudding Glacé à l'Américaine. — 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 Barcelona 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, then close the mould, and leave in the ice cave for an hour or two before turning out.
CHAPTEE YI.
MOSCOYITES.
The peculiarity of the Moscovite — or, to give it its proper name, the creme a la Moscovite — consists in the fact that, though iced from long burying in ice, it is not actually frozen, and owes some of its solidity to a certain proportion of either isinglass or leaf gelatine. It is, in consequence, decidedly to be recommended to such housekeepers as may not have freezing conveniences and yet wish to obey the dictates of fashion at the moment, which demand the presence of an iced sweet on every carefully arranged menu. The prej)aration partakes more or less of thd character of a havarois, or cream, flavoured to taste, and then iced.
Records on this page
Iced Apple Pudding à la FrangaisePonding Glace d'AmericaineMoscovite