ready containing warm water; lift the mold from the pail, plunge it into
the water to remove the ice and salt adhering; then lift it up, unmold the
pudding immediately, and place it on a dessert-dish, with a fancy paper
cover. Beat well the sauce; transfer it to a silver sauce-bowl, and send
it to the table with the plum pudding, serving it separately.
1290. Macaroon Ice-cream. — Take six ounces of macaroons (No. 1210);
put them into a tin pan, and place it in a moderate oven to dry for ten
minutes. Remove, and lay them on a table to cool off for twenty min-
utes, then put them in a mortar, pound thoroughly, and sift them over a
sheet of paper. Have ready a vanilla ice-cream as for No. 1271, and just
before serving add to it the sifted macaroons, and with the spatula mix
thoroughly for five minutes, and with this fill a three-pint brick-mold✪ Macaroon Ice-cream,
covering it tightly. Have ready a pail with broken ice and rock-salt at
the bottom, lay the mold over, and fill up the pail with more ice and salt.
Let it freeze for two hours, and when ready to serve, have ready a vessel
with warm water, take up the mold, bathe it in the water, and wash off
all the salt and ice that adhere, then unmold the ice-cream onto a dessert-
dish with a fancy paper over, and send to the table immediately.
1291. Pudding Glace a la Frankie Cleveland.— Prepare half the quan-
tity of vanilla ice-cream as for No. 1271; when frozen, let it rest, and pre-
pare also half the quantity of biscuit-glace preparation (No. 1286), and
when ready cover the basin, and let rest also. Have half a pound of
marrons glaces (candied chestnuts); break them into pieces onto a plate ;
take a three-pint melon-form, arrange the vanilla ice-cream all around it,
dividing it evenly, and filling up with alternate layers of the biscuit prep-
aration and the marrons glaces ; cover the mold tightly, and place it in a
pail with broken ice mixed with rock-salt at the bottom, also filling the
pail with more ice and salt, then let freeze for fully two hours. Two
minutes before serving, bathe the mold in warm water to remove the ice
and salt that adhere, unmold, and send to the table immediately with a
sauce-bowl full of the following sauce : add to half a pint of whipped
cream a la vanille (No. 1254) one gill of strawberry juice, and half a gill,
or two ounces, of yellow chartreuse✪ Marrons Glaces Ice Cream ; beat well together with the whip
for two minutes, then pour it into the sauce-bowl.
1292. Napolitaine Ice-cream. — Prepare a pint of vanilla ice-cream as
for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of rasp-
berry water-i✪ Napolitaine Ice-creamce (No. 1281). Take a long brick-form holding three pints,
put at the bottom of this the raspberry water-ice, arrange the vanilla ice-
cream on top, and fill up with the pistache, then cover tightly. Take a
pail with broken ice mixed with rock-salt at the bottom, lay the form
over, and fill up the pail with more ice and salt, and let freeze for two
hours. Plunge the form in warm water to wash off the ice and salt, and
unmold the ice-cream onto a piece of paper laid on the table. Dip a long
knife in warm water, cut the brick lengthwise through the centre, then
each piece into three, so that the Napolitaine will be divided into six
equal-sized square pieces, each one having the three kinds of cream.
The table
1889Page 313 · 3 recipe records on this page
Presented as published in 1889. 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
ready containing warm water; lift the mold from the pail, plunge it into the water to remove the ice and salt adhering; then lift it up, unmold the pudding immediately, and place it on a dessert-dish, with a fancy paper cover. Beat well the sauce; transfer it to a silver sauce-bowl, and send it to the table with the plum pudding, serving it separately.
1290. Macaroon Ice-cream. — Take six ounces of macaroons (No. 1210); put them into a tin pan, and place it in a moderate oven to dry for ten minutes. Remove, and lay them on a table to cool off for twenty minutes, then put them in a mortar, pound thoroughly, and sift them over a sheet of paper. Have ready a vanilla ice-cream as for No. 1271, and just before serving add to it the sifted macaroons, and with the spatula mix thoroughly for five minutes, and with this fill a three-pint brick-mold, covering it tightly. Have ready a pail with broken ice and rock-salt at the bottom, lay the mold over, and fill up the pail with more ice and salt. Let it freeze for two hours, and when ready to serve, have ready a vessel with warm water, take up the mold, bathe it in the water, and wash off all the salt and ice that adhere, then unmold the ice-cream onto a dessertdish with a fancy paper over, and send to the table immediately.
1291. Pudding Glace a la Frankie Cleveland.— Prepare half the quantity of vanilla ice-cream as for No. 1271; when frozen, let it rest, and prepare also half the quantity of biscuit-glace preparation (No. 1286), and when ready cover the basin, and let rest also. Have half a pound of marrons glaces (candied chestnuts); break them into pieces onto a plate ; take a three-pint melon-form, arrange the vanilla ice-cream all around it, dividing it evenly, and filling up with alternate layers of the biscuit preparation and the marrons glaces ; cover the mold tightly, and place it in a pail with broken ice mixed with rock-salt at the bottom, also filling the pail with more ice and salt, then let freeze for fully two hours. Two minutes before serving, bathe the mold in warm water to remove the ice and salt that adhere, unmold, and send to the table immediately with a sauce-bowl full of the following sauce : add to half a pint of whipped cream a la vanille (No. 1254) one gill of strawberry juice, and half a gill, or two ounces, of yellow chartreuse ; beat well together with the whip for two minutes, then pour it into the sauce-bowl.
1292. Napolitaine Ice-cream. — Prepare a pint of vanilla ice-cream as for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of raspberry water-ice (No. 1281). Take a long brick-form holding three pints, put at the bottom of this the raspberry water-ice, arrange the vanilla icecream on top, and fill up with the pistache, then cover tightly. Take a pail with broken ice mixed with rock-salt at the bottom, lay the form over, and fill up the pail with more ice and salt, and let freeze for two hours. Plunge the form in warm water to wash off the ice and salt, and unmold the ice-cream onto a piece of paper laid on the table. Dip a long knife in warm water, cut the brick lengthwise through the centre, then each piece into three, so that the Napolitaine will be divided into six equal-sized square pieces, each one having the three kinds of cream.
Records on this page
Macaroon Ice-creamMarrons Glaces Ice CreamNapolitaine Ice-cream