Iced Pudding (another way)

Ingredients

• eight eggs
• twelve ounces of good sugar
• a pint and a half of new milk
• half a pound of sweet almonds
• two ounces of bitter almonds
• the white of an egg

Method

1. 1

   Beat eggs and mix with sugar and milk.

2. 2

   Pound almonds and add to the mixture in a saucepan.

3. 3

   Stir until thickened but do not boil.

4. 4

   Strain and freeze for half an hour, then transfer to a mould and keep in ice until needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 734. The excerpt below is the record exactly as published.

Iced Pudding (another way). — Beat up eight eggs, and add to them twelve ounces of good sugar and a pint and a haK of new milk. Pound together in a mortar sweet and bitter almonds, half a pound of the former and two ounces of the latter, which should be blanched, and dried in a clean cloth, then pounded, and put with the other ingredients into a well- lined saucepan. Stir, and let the pudding thicken, but do not let it boil. Strain and put it into the freezing-pot for haK an hour, when it should be transposed to an ice-pudding mould, and kept in the ice until required for use. Serve turned out, with a compote of fruit in the dish, and some over the top of the pudding. A glass of any liquor liked, cura(,-oa, vanilla, or maraschino, will greatly improve. Iced Punch. — Get three medium-sized lemons, or two large ones, with good rough rinds, and eight ounces of sugar in lumps. ICE ( 323) IMP Eub off the outer lemon-rind on the sugar, also the rind of two China oranges. Dissolve the sugar by pouring the juice of the fruit (which should be squeezed chy) over it, and then press- ing and stirring it until thoi'oughly mixed, as much depends on the careful incorporation of the juices with the sugar ; add water (boiling) until the sherbet, for so it is called, is of the desired tiavoui-, and when cool enough, pour in brandy and rum — a pint of each will be suffi- cient. This will make four quarts of excellent punch. The Italians beat the whites of eggs to froth, and add it to the sherbet ; it is then iced, and served in glasses. The sherbet is much richer if the lemon-pulp be beaten in with the sugar, but it should be strained before the spu-its are added to it. Iceland Moss Jelly. — Wash four ounces of Iceland moss in warm water, and having drained it set it over the hre in a quart of cold water. Stii- until it boils, when it should be covered up and allowed to simmer for an hour. Add four ounces of sugar, a gill of sherry, the juice of two lemons, the rind of half a lemon, and the white of an egg

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