Gold Apricot Pudding
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 466. The excerpt below is the record exactly as published.
\ oz. gelatine, 1 oz. sugar, 2 yolks of eggs, % teaspoonful vanilla essence, 1 tablespoonful maraschino. Mix the corn-flour with a little cold milk, boil up the remainder of milk with the sugar, then add the mixed corn-flour and stir while it boils ; soak the gelatine in water and add it to the above, beat up the yolks of eggs and add them also. Allow the eggs to bind, and strain the whole into a basin, then add the flavouring essence and the maraschino. Pour this into a flat mould and let it set on the ice. Unmould and cut the custard into small diamond blocks or cube shapes. Set these in a fancy border mould in layer with the jelly. When the mould is full place it in a cool place to set. Turn out and serve as a cold dinner or luncheon sweet. ENTREMETS FROIDS, ETC. (COLD SWEETS, ETC.) 543 1714. Mousseline de Gelee, Napolitaine. — 1 quart wine jelly (No. 1705), 3 ivhites of eggs, 1 teaspoonful vanilla essence, 1 teaspoonful grated orange-rind, 1 dessertspoonful finely chopped pistachios, a few drops of liquid carmine, and spinach greening. Mask a pint mould or a quart-sized jelly-mould, plain or fancy pattern, with a thin layer of jelly, and place it on the ice. Whisk the whites of eggs to a very stiff froth, then stir in the remainder of the jelly (previously liquefied but not hot). Whisk this on the ice till it commences to set, then divide quickly into three parts ; flavour the first with vanilla and pour into the jelly-mould ; into the next put the grated orange-rind and colour with a few drops of carmine ; this is then poured on the first layer. The last portion is mixed with the pistachios, coloured with a few drops of spinach greening, and poured on the orange mousse. Be careful to see that each layer is set before the next is added. Should the mousse become too firm for working re-heat it gently ; commence whisking again till of the right consistency. 1715. Gelee an Kirsch a la Nansen (Kirsch Jelly, Nansen Style).- — Line a three-pint jelly-mould with a thin layer of clear lemon- jelly flavoured with kirsch, decorate the sides and bottom with fancifully cut glace fruit, and keep on the ice. Add a small glass I of kirschwasser to 1J pint of lemon-jelly, whisk two whites of eggs to a stiff froth and stir into the jelly ; whisk this over the ice until it commences to get stiff, then add a handful of finely cut glace fruit and fill the prepared mould with this mixture. Place the mould on the ice to set. To serve, immerse the mould in warm water for a moment, wipe it, and turn out quickly on to a cold dish. 1716. Ponding Froid d la St. Cloud. — \ pint strong coffee, 4 eggs, 2 oz. caster sugar, \ gill cream, sponge cahes or Genoise cake, 3 oz. siveet almonds, £ oz. butter, 3 tablespoonfuls apricot marmalade, 2 tablespoonfuls maraschino, angelica, and glace cherries. Blanch the almonds, peel and shred finely, put them on a baking- tin, and bake in a slow oven a fawny colour. Butter a plain charlotte mould, sprinkle the inside with shredded almonds, and fill up with small pieces of sponge cake or Genoise cake-crumbs. Dissolve the sugar in the coffee, let it cool, and add the eggs (previously beaten), the cream, and the maraschino liqueur ; mix thoroughly and strain into the mould ; put the remainder of shredded almonds on top, cover the mould with a piece of buttered paper, and stew in a stew- pan containing enough boiling water to half surround the mould in depth. Steam this for about two hours. Let cool until set, then turn out on a cold round dish. Warm up the marmalade with a little water and sugar, strain, and mask the pudding. Ornament the top and sides with little rings of angelica and halves of glace cherries. Keep on the ice until required for table. 1717. Ponding d la Marguerite. — Five eggs, | pint milk, a 544 THE NEW CENTURY COOKERY BOOK gill of cream, 2 oz. caster sugar, 1 teaspoonful cavona or vanilla essence, 1 oz. moist sugar, red currant jelly, crushed ice, a little butter. Separate the yolks from the whites of eggs, put the yolks in a basin and whisk up a little, then add the caster sugar and the cream. Melt the moist or brown sugar in a stewpan and allow it to get an amber colour (not caramel), put in the milk and boil up, then stir it into the basin containing the egg-yolks &c. Have ready a well- buttered pudding-mould (a plain charlotte mould is best), add the flavouring essence to the mixture, and strain it into the buttered mould. Put the mould in a saute or other flat stewpan containing some boiling water. Let it come to the boil over the fire, then place a buttered paper on top and steam in the oven for rather more than an hour. When done allow to cool, and set it in a basin, surround the mould with crushed ice, and keep it thus for at least one hour. To serve, dip the mould in warm water for a second or two, unmould on to a cold dish, decorate the top with red currant jelly. The jelly may be cut into cubes or forced through a forcing-bag. 1718. Ponding d VAbricot ( Gold Apricot Pudding). — 1 gill apricot-pulp, gill milk or cream, f oz. gelatine, 2 yolks of eggs, 2 oz. caster sugar, 1 oz. chopped almonds, a feto drops cochineal, 1 dessertspoonful lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.