Apple Almond Cabinet Pudding a la Emma

Ingredients

• four cups of apple sauce
• the gelatine
• the almond paste
• the whipped cream

Method

1. 1

   Put the apple sauce in a saucepan on ice; add the gelatine and almond paste, and beat until it gets a white and light souffle.

2. 2

   Sweeten to taste, then add the whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 108. The excerpt below is the record exactly as published.

four cups of apple sauce in a saucepan on ice; add to it the gelatine, almond paste, and beat it until it gets a white and light souffle; sweeten to taste, then add the whipped cream. Copyright, 1924, by Mrs. Ericsson Hammond (Upper) APPLE ALMOND CABINET PUDDING A LA EMMA (Lower) APPLE A LA SAVARIN MRS. ERICSSON HAMMOND’S COOK BOOK 141 Chocolate Cream a la Charlotta Creme au Chocolat a la Charlotte Take fancy high timbale forms; glaze with lemon aspic and deco¬ rate at the bottom of the forms with colored cream according to the fancy moulds. Drip aspic on the decoration. Fill with chocolate cream about three inches in height and then the rest fill with charlotte russe. Leave on ice until cold, dip in warm water, turn out, and serve with whipped cream. Chocolate Cream. Put a half cup of water on the stove, thicken with a teaspoon of cornstarch dissolved in the other half cup of water; add to that three tablespoons of grated chocolate, three tablespoons of granulated sugar, and after it comes to a boil, take off the stove and put the saucepan on ice and stir it, adding to it four tablespoons of dissolved Cox’s gelatine. When it gets cold and begins to settle, add the cup of whipped cream carefully, then put it in the forms. Charlotte Russe. Put a half cup of milk in a saucepan; add to it three tablespoons of powdered sugar and four tablespoons of dissolved Cox’s gelatine; flavor with vanilla. When it com¬ mences to thicken, pour it into one cup of whipped cream; mix it carefully. Baked Bananas with Meringues a la Justina Bananes au four aux Meringues a la Justina For Eight Portions Take four bananas, remove the skin and cut them in halves lengthwise; put them on a buttered baking sheet with the cut side down; sprinkle them with powdered sugar and with some lemon juice. Put them in the oven to bake until they commence to get soft, time about eight minutes; take out and glaze them with the red fruit glaze; put them in the oven again for about two minutes. In the meantime, beat up the whites of two eggs to a stiff meringue; add two tablespoonfuls of powdered sugar; put it in a paper bag that holds a fancy tube and decorate them all around with a heavy strip of meringue, little dots of it on the top; sprinkle them with little finely chopped almonds. Put them back in the oven again, uncovered, until the meringue commences to brown. Arrange the baked bananas on the foundation. Make a quick sponge cake for a foundation [see my book “The Swedish, French, American Cook Book”]; spread it with jam; put it on the platter it is going to be served on; cut out the center, leaving space for the cream, and fill the center with va¬ nilla ice cream. 142 MRS. ERICSSON HAMMOND’S COOK BOOK Compote of Peach a la Charlotta Compote de Peches a la Charlotte Put a low timbale cup on ice; glaze with jelly and decorate with whipped cream in checkers; to a half cup of whipped cream add one tablespoonful of dissolved Cox’s gelatine. In each checker put a dot of cream that has been colored pink and all around the checkers put every other dot of cream colored pink and green; glaze with aspic on the top and fill with the compote about an inch and a half, then fill with charlotte russe. Leave on ice until ready to serve, then turn out on a platter on a paper doily and garnish with meringues and with little marbles of scooped-out peaches cooked and glazed as the illustration will show. Serve with marshmallow sauce [see my large book]. Compote. Take one cup of cooked peaches that has been pressed through a fine strainer, color a trifle with the peach orange coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬ tine, sweeten, and flavor with brandy if such is at hand. Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬ pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine, a teaspoonful of vanilla, and four spoons of powdered sugar; stir until it commences to thicken, then pour in two cups of whipped cream and mix it carefully. Love Peaches a la Blossom Poches d’ amour a la blossom Secure even-sized peaches, one for each portion; peel them and put them in sufficient water to cover them, some sugar, and flavor them with brandy if such is at hand. Cook until soft, then leave in the juice to get cold, and when cold take them out; cut a quarter out of the peach, remove the stone and stuff* them. Put them on a broiler and chaudfroid them with white chaudfroid sauce; glaze them on one side with some of the peach juice; to one cup of the juice that the peaches have cooked in add three spoons of dis¬ solved Cox’s gelatine; color it with the orange and red coloring the shade of peach, and then glaze with some aspic. With a fluted patty cutter cut out Five-minute Cakes [see recipe on Page 396 in my large book, ‘‘The Swedish, French, American Cook Book”]; spread them with raspberry jam and place the peaches on them; put a stem in each from angelica about an inch in length. Arrange them in the form of a ring and in the center serve sweetened whipped cream flavored with vanilla; sprinkle some maraschino cherries on the top and in the center put a whole maraschino cherry as the illustration shows. MRS. ERICSSON HAMMOND’S COOK BOOK 143 Filling. Put two tablespoonfuls of chopped almond paste in a saucepan on ice; add two spoons of powdered sugar, two spoons of dissolved Cox’s gelatine, and a half cup of cream, flavor with a teaspoon of vanilla. Stir until it commences to thicken, then add four spoons of whipped cream. Caramel Farina Pudding a la Pettra Pouding de Bouillie au Caramel a la Pettra Two cups of milk, three tablespoonfuls of farina, two tablespoon¬ fuls of chopped almond paste, two eggs, and caramel. How to Make It. Put the milk on the stove and when it boils add slowly the farina, beating it all the time; let it cook from twenty to thirty minutes; add the chopped almond paste,

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