Frozen Apple Pudding a la Marie Heloise

Ingredients

• four ounces of almonds
• the same of citron
• twenty-four large apples
• half a pound of powdered sugar
• a glass of orange marmalade
• a pint of stiff whipped cream
• a sherry-glass of brandy
• the same of maraschino

Method

1. 1

   Cut almonds and citron into strips, boil with raisins and cherries.

2. 2

   Stew apples, press through a sieve, add sugar and marmalade.

3. 3

   Mix in cooled fruits, freeze, then stir in whipped cream, mold, and surround with ice and salt for two hours, then serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 95. The excerpt below is the record exactly as published.

Frozen Apple Pudding a la Marie Heloise. Cut four ounces of almonds, and the same of citron, into long thin strips, and boil them in a thick sugar sirup, with four ounces of large raisins, and the same of candied cherries ; when boiled, let them become cold. Pare twenty-four large apples, which cut in quarters, remove the core, and stew them in a little water, then press them through a sieve, add half a pound of powdered sugar and a glass of orange marmalade or quince jelly. When cold, add the almonds, citron, cherries, and raisins, a sherry-glass of brandy, the same of maraschino, and put the whole into a freezer and freeze from ten to fifteen minutes. Then stir into it rapidly a pint of stiff whipped cream

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