Frozen Columbia Pudding

Ingredients

• one quart of Almond or Pistachio Ice Cream
• one quart of maraschino ice
• one pint of macedoine of fruits
• half a pint of whipped cream

Method

1. 1

   Color the Almond or Pistachio Ice Cream a delicate green.

2. 2

   Mix the maraschino ice with the macedoine of fruits.

3. 3

   Line a mold with the pistachio cream, fill the center with the ice and fruit mixture.

4. 4

   Bury in ice and salt for three hours.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 77. The excerpt below is the record exactly as published.

FROZEN COLUMBIA PUDDING. Prepare one quart of Almond or Pistachio Ice Cream, color a delicate green. Take one quart of maraschino ice. Mix into the ice one pint of macedoine of fruits, consisting of candied cherries, orange peel, angelica and pineapple. Line the mold with the pistachio cream, fill the centre with the ice and fruit. Bury in ice and salt for three hours. Serve cut in slices with a whipped cream sauce, or sauce mousseline No. 445, flavored maraschino or noyeau. 593 —FROZEN PUDDING, STANLEY. Prepare a frozen custard same as for No. 590 (or use the French Ice Cream). Fill into a turban- shaped padding form with a large centre tube. Cover and seal, bury in ice and salt and freeze for two hours. To serve: turn from the molds; fill the centre with a prepared macedoine, consisting of pine- 66 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. apple, peaches, apricots, strawberries or rasp- berries; decorate with a border of whipped cream. 594.— FROZEN PLUM PUDDING. Prepare one quart o£ Chocolate Ice Cream. Flavor with cloves and cinnamon. Add one pint of mixed fruit, consisting of seeded Malaga raisins, currants, citron and orange peel, sim- mered in a strong rum sauce. Cool the fruit be- fore adding to the cream, and mix with it half a pint of whipped cream

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