Almond Pudding a la Charlotte

Ingredients

• three eggs
• three tablespoons sugar
• one teaspoon Royal baking powder
• four heaping tablespoons flour
• one teaspoon brandy
• three tablespoons milk
• four tablespoons dissolved Cox’s gelatine
• two tablespoons chopped almonds
• three tablespoons sugar

Method

1. 1

   Make a jelly roll from eggs, sugar, flour, and baking powder.

2. 2

   Fill with currant juice thickened with cornstarch.

3. 3

   Glaze a mould with aspic, line with cake, fill with almond mixture, and chill.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 508. The excerpt below is the record exactly as published.

three eggs, stir with half cup sugar and teaspoon cornstarch, flavor with brandy. Put in three table¬ spoons chopped almonds and two chopped bitter almonds. Stir on the stove with a cup hot milk until thickened, put on ice, add six tablespoons dissolved Cox’s gelatine. When it begins to get cold, add whites of three eggs that have been beaten to a stiff froth, leave the mould on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with spun sugar. 347 AMERICAN COOK BOOK Spaghetti Baskets with Almond Cream, a la Fanchonette Corbeilles de Spaghetti, Creme d’Amandes, a la Fanchonette Select nice red apples, cut (with the skin on) in slices about half inch thick — all the same size; stick from nine to thirteen toothpicks in. Cook the spaghetti; twist all around the toothpicks, in and out in a basket style, until all are covered; put on each end of every toothpick a piece of maraschino cherry and a piece of an¬ gelica; glaze with lemon aspic; fill with almond cream, stick in a handle of orange peel that has been left in water until stiff, tie a bow of wfflite ribbon on. Arrange on a platter; garnish with spun sugar. Almond Cream. One cup whipped cream, two tablespoons dissolved Cox’s gelatine, three tablespoons chopped almonds, two tablespoons milk, three tablespoons sugar. Mix sugar, gela¬ tine, and almonds together; stir in the milk; flavor with brandy; last add the whipped cream. How to Cook the Spaghetti. Put spaghetti on stove with water to cover it and a little orange coloring, brandy, and lemon juice; cook until tender; add half cup sugar and cook again. When soft, take out of the water, put on a board; then it is ready to be made into the basket. Almond Cakes ( Gateaux aux Amandes) a la Parisienne One cup butter, one small cup sugar, one egg, two cups flour, one teaspoon Royal baking powder. Free butter from salt by putting it in cold water, dry it on a cloth, stir the butter in a bowl to a cream, add sugar, then the egg, brandy, flour, and baking powder. Line small cake tins very thin, and bake. When baked, do not turn out of the forms but fill. Filling. Whites of two eggs, two tablespoons chopped almond paste, two tablespoons powdered sugar, one tablespoon brandy. Stir almond paste, sugar, brandy; add the beaten whites of eggs; fill the cakes, put in oven and bake. Turn out of the forms when cold. Serve on a paper doily, decorate top of each with candied fruit or maraschino cherries; garnish with spun sugar. Almond Cream Pudding a la Pompadour Pouding a la Creme d’Amandes, a la Pompadour Glaze a ring mould with aspic, decorate with colored cream — pompadour style — one tablespoon dissolved gelatine to the cup of whipped cream. Glaze again with the aspic and fill. Filling. Half cup milk, six tablespoons dissolved Cox’s gela- THE SWEDISH, FRENCH, 348 tine, two cups cut-up sponge cake, four tablespoons sugar, three tablespoons chopped almonds, two tablespoons brandy, one and a half cups whipped cream. Put sugar and milk in a saucepan on ice; add the dissolved gelatine, chopped almonds, and brandy; stir on ice until thickened; add, carefully, the sponge cake; last add the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water; turn out. Serve with macedoine of fruit. Golden Cream with Fruit, a la Hammond Creme d’Or aux Fruits, a la Hammond One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds, seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, five tablespoons sugar, two tablespoons brandy, one cup cream. Put milk on stove; when hot, thicken with the cornstarch dissolved in half cup milk; add yolks — stirred with the sugar to a souffle. When it begins to thicken, put the pan on ice; add brandy, gelatine, and almonds; stir until cold; add whipped cream. Glaze a ring mould with lemon aspic, decorate with cream, then put in about half inch of the compote of fruit — colored red; when settled, fill with the golden cream, leave on the ice till ready to serve. Turn out on a paper doily; serve with whipped cream in the centre and garnish with spun sugar. Almond Pudding ( Pouding aux Amandes ) a la Charlotte Make a small jelly roll from three eggs, three tablespoons sugar, one teaspoon Royal baking powder, four heaping tablespoons Hour, one teaspoon brandy. Stir sugar and yolks to a souffle; add brandy, flour, baking powder, and, last, the whites of eggs — beaten up stiff. Spread on a baking sheet, bake in a hot oven for five minutes, then fill. To one cup currant juice add four tablespoons sugar; thicken with one tablespoon cornstarch, flavor with brandy, spread very thin and roll. When cold, cut in thin slices across. Glaze a mould, in the shape of a bee-hive, with aspic; line with the cake — making the rings smaller and smaller toward the top of the form; when completely lined, fill with almond a la Charlotte, and leave until cold. Dip in warm water, turn out on a paper doily, garnish with a rose made of almond paste or a rosette of spun sugar on the top. Serve with a fruit sauce. Almond a la Charlotte. Take three tablespoons milk, four tablespoons dissolved Cox’s gelatine; add one tablespoon brandy, two tablespoons chopped almonds

Cook this with the app: pantry check, scaling, and the assistant.