Corbeilles à la Nimrod

Name: Corbeilles à la Nimrod
Ingredients: some Cassel puddings; apricot jam that has been passed through a sieve; rolled in crushed centrifugal sugar; brandy cherries; a little white glace icing; pieces of angelica cut into the shapes of leaves; some cream

From À la mode cookery, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.

Corbeilles a la Nimrod Make some Cassel puddings ; cut out the centres within a quarter of an inch of the edge, brush the outsides over with apricot jam that has been passed through a sieve, and then rolled in crushed centri- fugal sugar. Fill the insides with brandy cherries^ and with a rose pipe ornament the edges with a little white glace icing, placing pieces of angelica cut into the shapes of leaves. Whip up some cream

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