Cream Pudding with Sultanas a la Pompadour

Ingredients

• one cup milk
• one cup chopped raisins
• seven tablespoons dissolved Cox’s gelatine
• one cup cake crumbs
• two tablespoons chopped almonds
• four tablespoons sugar
• two tablespoons brandy
• one and a half to two cups whipped cream

Method

1. 1

   Glaze the mould with aspic, decorate with strips of cake, fill with chocolate, glaze again, and fill.

2. 2

   Mix milk, raisins, gelatine, sugar, brandy, cake crumbs, and almonds; last add whipped cream.

3. 3

   Fill the mould and leave on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 541. The excerpt below is the record exactly as published.

seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one cup cut-up peaches, four tablespoons sugar, one and a half cups whipped cream. Add sugar, gelatine, and brandy to the milk; stir on ice and, wdien commencing to thicken, add the cut-up peaches and then the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Peach Charlotte ( Charlotte aux Peches) a la Eldora Peel the peaches, split in halves, cook in two cups water, half cup sugar, and two tablespoons brandy. When soft, form around the finger, leave until cold; then fill, put on a broiler and glaze. Decorate with a strip of whipped cream lengthwise and a strip AMERICAN COOK BOOK of red on the top, put on through a paper tube as fine as a thread, made from a little of the juice, thickened with cornstarch. Color a dark red. Arrange on a foundation of puff paste or a layer of sponge cake filled with a peach compote with vanilla ice cream or whipped cream in the centre. Garnish with spun sugar. Filling. Two tablespoons dissolved Cox’s gelatine, three tablespoons sugar, one tablespoon brandy, two tablespoons chopped almond paste, one cup whipped cream. Add gelatine, brandy, sugar, and almond paste to the whipped cream. Glaze. Put one cup of the juice that the peaches have cooked in on the stove with a little orange coloring, two tablespoons brandy, one tablespoon gelatine; let come to a boil. Thicken with one tablespoon cornstarch dissolved in half cup water, stir on ice a few minutes. Peach with Cream in Baskets of Spun Sugar Peche a la Creme, en Corbeilles de Sucre file Spin the sugar [see recipe: Spun Sugar]. Make little nests of the spun sugar by pressing it closely together and forming it in individual shapes about five inches around and two and a half inches deep. If the sugar is very brittle on a clear and cold day, form them over a warm stove. Make handles from the sugar by pressing it together and forming it in the shape of a horse¬ shoe. When ready to serve, arrange on a platter in the form of a ring, fill with peaches that have been cut in thin slices and sweet¬ ened with sugar with a tablespoon whipped cream on the top and a maraschino cherry in the centre. Put one of the handles in each, and a rosette of spun sugar in the centre of the platter. They can also be filled with individual peach ice cream. Dessert for luncheon or supper. Glazed Peaches ( Peches glacees) a la Princesse Cut peaches in halves, shape in nice round pieces, cook until soft in half sugar and half water, brandy and lemon juice. Put on a broiler; when cold, cover with a peach glaze (made from the juice they are cooked in) and a little cornstarch, and color with orange and red coloring. Decorate the top with a slice of mara¬ schino cherry and some whipped cream. Serve on cake with whipped cream in the centre and spun sugar all around. Peach (Peche) a la Chantilly One tablespoon brandy, two tablespoons powdered sugar, four tablespoons dissolved Cox’s gelatine, one and a half cups whipped THE SWEDISH, FRENCH, cream. Glaze little ice cream moulds with aspic. Mix cream, gelatine, brandy, and sugar together, line with the cream. Have cooked peaches either canned or fresh, put one in each mould; fill with the cream. When cold, turn out. Serve on puff paste with whipped cream in the centre. Garnish with spun sugar. Cream Pudding with Sultanas, a la Hammond Pouding a la Creme, aux Raisins de Damas, a la Hammond Make a cake [see recipe: Rich Butter Cake]. When cold, scoop out — leaving the outer crust on; put back in the mould and fill with the cream a la sultana. Wash and clean one cup sultana raisins, chop with two tablespoons almond paste, add three table¬ spoons sugar. Put half cup milk in a saucepan, add the raisins, almond paste, brandy, and sugar then add five tablespoons dis¬ solved Cox’s gelatine; stir until it commences to thicken then add the scooped-out cake that has been finely crumbed and one and a half cups whipped cream. Fill the cake, let stand until settled, turn out; decorate the top with whipped cream and maraschino cherries. Serve with whipped cream all around, as a dessert for luncheon or dinner. Cream Pudding with Sultanas a la Pompadour Pouding a la Creme, aux Raisins de Damas, a la Pompadour Glaze mould with aspic, decorate with strips of cake about half inch in width, fill with chocolate in between, pompadour style, glaze again and fill. Filling. One cup milk, one cup chopped raisins, seven table¬ spoons dissolved Cox’s gelatine, one cup cake crumbs, two table¬ spoons chopped almonds, four tablespoons sugar, two tablespoons brandy, one and a half to two cups whipped cream

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