M. aux Beines Claudes

Ingredients

• four or five-and-twenty fine rijje greengages
• 4oz. of sugar
• four glasses of milk
• 6oz. of sugar
• a grain of salt
• the yolks of eight eggs
• a good 1oz. of leaf gelatine
• in a gill of boiling rose water

Method

1. 1

   Cook greengages in sugar until tender, then pulp through a sieve.

2. 2

   Boil milk with sugar and salt, pour onto egg yolks, stirring over gentle heat until thick.

3. 3

   Add gelatine, sieve, cool, and mix with greengage marmalade.

4. 4

   Add whipped cream, mould, and ice.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

M. aux Beines Claudes. — Stone and cut up four or five-and-twenty fine rijje greengages, and cook them in 4oz. of sugar till tender enough to pulp easily through a sieve ; then boil four glasses of milk with 6oz. of sugar and a grain of salt, pour this on to the yolks of eight eggs, stirring it with a new wooden sj^oon over a gentle fire till it thickens ; add to it a good |oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all, let it cool a little, a then pour it on to the greengage marmalade, stirring it well together till thoroughly blended, when MOSCOYITES. 87 YOU add a gill of stiffly whipped cream, and mould and ice as usual. This is one of the creams that need their mould brushed over with oil of sweet almonds, as they are too delicate to allow of the use of even tepid water in their turning out. M. d la Busse. — To one and a haK pints stiffly whipped cream add 12oz. caster sugar, a wineglassful of maraschino (or other liqueur or spirit to taste), a good liqueur-glassful of Kiimmel, sixteen drops strong essence of vanilla, and l^oz. of isinglass (or best leaf gelatine) dissolved in a gill of boiling rose water

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