Iced Apple Pudding à la Frangaise
From The "Queen" cookery books: Ices, 1902
Serve with iced whipped cream flavored with liqueur.
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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Iced Apple Pudding d la Frangaise. — Peel, core, and quarter two dozen apples, and simmer them over the fire till quite soft; then add to them one pound apricot jam and half a poimd of sugar, previously rubbed on the peel of a Seville orange, and when it is all well mixed sieve it, and put into the freezer. Have ready 4oz. of stoned raisins, previously simmered in a little syrup, loz. shredded citron, 2oz. blanched and shredded almonds, and a quarter of a. pint of preserved cherries di-ained from their ICED PUDDINGS, &c. 75 syrup. Add these to the apples and freeze it all a little, then add a gill each of curacoa and maraschino, and again freeze. Lastly, add half a pint of stifdy whipped cream, and mould it; leave it in the ice cave for an hour or two. Serve plain, or with iced whipped cream, slightly flavoui'ed with liqueur. Ponding Glace d V Americaine. — Stone a quart of damsons, crack the stones and put the kernels with the fimit ; add half a pound of sugar, and pour a quart of boiling water on it all ; add a few drops of carmine, and when cold, tammy ; add a wineglassful of kirsch, and freeze to a batter. Line a melon mould an inch or so thick with this mixture, and when fairly set (in the ice cave), fill it up with the following ; Blanch and pound one pound of Barce- lona nuts with a few almonds or walnuts, and stir this into a pint of whipped and sweetened cream, stir in ^oz. dissolved isinglass or leaf gelatine, with a dessertspoonful of noyeau, then close the mould, and leave in the ice cave for an hour or two before turning out. CHAPTEE YI. MOSCOYITES. The peculiarity of the Moscovite — or, to give it its proper name, the creme a la Moscovite — consists in the fact that, though iced from long burying in ice, it is not actually frozen, and owes some of its solidity to a certain proportion of either isinglass or leaf gelatine. It is, in consequence, decidedly to be recommended to such housekeepers as may not have freezing conveniences and yet wish to obey the dictates of fashion at the moment, which demand the presence of an iced sweet on every carefully arranged menu. The prej)aration partakes more or less of thd character of a havarois, or cream, flavoured to taste, and then iced. If the Moscovite is to be made in the ap])roved style, by burying it in ice aiid salt, the mould used must, naturally, be much the same as the old-fashioned ice mould — i.e., one with a tightly- fitting lid, and for the same reason, viz., to avoid contamination from the salted ice used in freezing the mixture. In reality almost any rich custard or creme can be used to make a Moscovite if from half to three-quarters of an ounce of gelatine be added to the pint of custard, and the whole, after moulding, be buried in ice for at least two hours ; the great MOSCOVITES. 77 thing to reinemher is that the gelatine (which must be of the very first quality) must be allowed to cook in the custard (of course, without boiling) to ensure its being thoroughly melted and blended with the rest of the ingredients, or it will become lumpy, and have a raw, rough taste. Delicacy both of flavouring, and of colouring, when colours are used, is indispensable, and the particular substance from which the Moscovite takes its name should stand out unmistakably, though daintily. The following is a very useful form for this dish, as with it almost any kind of fruit Moscovite may be made. Sieve finely a pound of any good jam, or prepare a pint of puree from any kind of fresh or canned fruit, sweetened with 3oz. to 4oz. of sugar. Now make a rich custard with half a pint of boiled new milk or single cream, the yolks of four eggs, and a few drops of vanilla; cook this in the usual way till it “ drapes ” {i.e., coats rather thickly) the spoon used in stirring it, and dissolve in it foz. of best leaf gelatine, stirring it all together over the fire but without letting it boil, which would curdle the eggs ; then bf t it off the fire and stand it to cool ; when the gelatine hai perfectly dissolved and become amalga- mated with the custard, stir into it the fruit pulp, adding if necessary a little more caster sugar ; now set the pan containing this mixture on ice, and whip it till cold and beginning to set, when you stir quickly into it half a pint of stiffly whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.