Make a pulp, or puree, of three dozen large chestnuts, as
directed in the preceding recipe ; put it into a thick sauce-
pan with the yolks of eight eggs, a pint of cream, a small
vanilla-bean powdered, a teaspoonful of salt, and half a pint
of pineapple-sirup ; stir these ingredients over the fire until
the eggs begin to thicken ; then take the cream from the
fire, rub it through a fine sieve with a wooden spoon, cool
it, and half freeze it as directed in the preceding recipe.
While the pudding is being frozen, cut the following fruit in
small pieces, and put it into a bowl with a gill of maraschino :
a quarter of a pound each of seedless rai✪ Francatelli's Nesselrode Puddingsins, candied cher-
ries, candied or preserved pineapple, and citron, and whip
half a pint of cream. When the pudding is half frozen, mix
the whipped cream and fruit with it, and finish freezing it as
directed in the preceding recipe.
COFFEE BOMBE.
Put in a saucepan over the fire half a pound of roasted
Mocha coffee-berries, and shake them until they are thor-
526 PRACTICAL AMERICAN COOKERY.
oughly heated ; then pour over them a pint of cream, covet
the saucepan, and let the cream and coffee remain hot,
without boiling, for an hour ; then strain off the cream.
After the cream is strained, put into a thick saucepan the
yolks of eight eggs, a pound of sugar, and the cream
strained through a napkin ; dissolve an ounce and a half of
gelatine in a gill of hot water✪ Coffee Bombe ; whip half a pint of cream to
a stiff froth ; put the saucepan containing the sugar, eggs,
and cream over the fire, and stir it until it begins to thicken ;
then remove it from the fire, and stir the dissolved gelatine
into it for two minutes ; after stirring in the gelatine, mix in
the whipped cream very quickly and lightly ; put the coffee
bombe into a tight-covered mould, and freeze it as directed
for frozen puddings ; or put it into little paper cases, and
freeze them for three hours, as directed in the proper recipe.
ICE-CRWAMS.
The secret of making good ice-cream of any grade lies
in the freezing. The old way of freezing cream, which is still
in use among small confectioners, consisted of occasionally
stirring the cream while it was freezing in a tin can set in a
tub of ice and salt. A more easy and expeditious method
is within the reach of the average housekeeper in these days
of patent freezers. The same principle underlies all the best-
known patents ; i.e., the mixing of the cream by a wooden
beater which revolves inside the can by the same motion
that slighdy changes the position of the can in the outer tub
of ice and salt. This freezing-mixture should be composed
of three parts of crushed ice to one of coarse salt, and care
should be taken that it does not reach high enough around
the sides of the can to penetrate to the interior, and so
spoil the cream ; the water formed in the outer tub by the
melting of the freezing mixture need not be drawn off while
the cream is being frozen, unless it is likely to get into the
DESSERT.
527
Page 279 · 3 recipe records on this page
Presented as published in 1885. 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
Make a pulp, or puree, of three dozen large chestnuts, as directed in the preceding recipe ; put it into a thick saucepan with the yolks of eight eggs, a pint of cream, a small vanilla-bean powdered, a teaspoonful of salt, and half a pint of pineapple-sirup ; stir these ingredients over the fire until the eggs begin to thicken ; then take the cream from the fire, rub it through a fine sieve with a wooden spoon, cool it, and half freeze it as directed in the preceding recipe. While the pudding is being frozen, cut the following fruit in small pieces, and put it into a bowl with a gill of maraschino : a quarter of a pound each of seedless raisins, candied cherries, candied or preserved pineapple, and citron, and whip half a pint of cream. When the pudding is half frozen, mix the whipped cream and fruit with it, and finish freezing it as directed in the preceding recipe.
COFFEE BOMBE.
Put in a saucepan over the fire half a pound of roasted Mocha coffee-berries, and shake them until they are thor-
oughly heated ; then pour over them a pint of cream, cover the saucepan, and let the cream and coffee remain hot, without boiling, for an hour ; then strain off the cream. After the cream is strained, put into a thick saucepan the yolks of eight eggs, a pound of sugar, and the cream strained through a napkin ; dissolve an ounce and a half of gelatine in a gill of hot water ; whip half a pint of cream to a stiff froth ; put the saucepan containing the sugar, eggs, and cream over the fire, and stir it until it begins to thicken ; then remove it from the fire, and stir the dissolved gelatine into it for two minutes ; after stirring in the gelatine, mix in the whipped cream very quickly and lightly ; put the coffee bombe into a tight-covered mould, and freeze it as directed for frozen puddings ; or put it into little paper cases, and freeze them for three hours, as directed in the proper recipe.
ICE-CREAMS.
The secret of making good ice-cream of any grade lies in the freezing. The old way of freezing cream, which is still in use among small confectioners, consisted of occasionally stirring the cream while it was freezing in a tin can set in a tub of ice and salt. A more easy and expeditious method is within the reach of the average housekeeper in these days of patent freezers. The same principle underlies all the best-known patents ; i.e., the mixing of the cream by a wooden beater which revolves inside the can by the same motion that slightly changes the position of the can in the outer tub of ice and salt. This freezing-mixture should be composed of three parts of crushed ice to one of coarse salt, and care should be taken that it does not reach high enough around the sides of the can to penetrate to the interior, and so spoil the cream ; the water formed in the outer tub by the melting of the freezing mixture need not be drawn off while the cream is being frozen, unless it is likely to get into the
Records on this page
Francatelli's Nesselrode PuddingCoffee BombeCoffee Ice-Cream