Angel Pudding (American)

Ingredients

• the whites of six eggs
• half a pound of powdered sugar
• a pint of cream
• two good tablespoonfuls of noyeau or maraschino
• the whites of two eggs
• a tablespoonful of hot syrup
• some marrons glacés, cut up into not too small pieces

Method

1. 1

   Lightly beat the whites of six eggs without frothing.

2. 2

   Mix with half a pound of powdered sugar and add a pint of cream.

3. 3

   Stir over the fire in a bain-marie until scalded, then whisk until cold.

4. 4

   Add two tablespoons of liqueur and freeze.

5. 5

   When frozen to a stiff batter, stir in marrons glacés and an Italian meringue made with two whisked egg whites and hot syrup.

6. 6

   Turn into a mould and freeze for three to four hours.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

Angel Pudding (American). — Lightly beat together the whites of six eggs, but without frothing them. ICED PUDDINGS, &c. 67 mix them smoothly with half a poimd of powdered sugar, and then add in a pint of cream ; stir this all over the fire in the hain-marie till scalded, but mind it does not boil.^ Now lift it off the fire, and whisk it lightly till it is cold, to get it light. (It should be lifted horizontally in the spoon not beaten down- waids in the usual way, to get as much air into it as possible, the process. in fact known to French cooks as to vanner any sauce). When this cream is cold add two good tablespoonfuls of noyeau or mara- schino, ojud freeze (if preferred orange flower or rose water can be used instead of the liqueur) . When it is frozen to a stiff batter, stir into it some marrons cjlaces, cut up into not too small pieces, and an Italian me'ringue, made with the whites of two eggs whisked to a froth, with a tablespoonful of hot syrup

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