MOCK ICE PUDDING

Ingredients

• 1 oz. Cox’s Gelatine
• 1 pint Milk
• 1 tablespoonful Sugar
• About 2 ozs. Ratafias
• About 2½ ozs. Macaroons
• 2 Eggs
• A little Wine or Brandy to moisten the Biscuits
• A few Crystallized Fruits

Method

1. 1

   Garnish a mould with a few crystallized fruits of different colours, and then fill with alternate layers of macaroons and ratafias.

2. 2

   Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, and dissolve slowly over the fire.

3. 3

   Strain the Gelatine into a custard (made of eggs, sugar, and remaining boiling milk).

4. 4

   Let it cool.

5. 5

   Strain and pour into the prepared mould.

6. 6

   Place the mould in a basin surrounded with crushed ice and keep in a cool place until required for table.

7. 7

   To serve, turn out quickly on to a cold dish.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 23. The excerpt below is the record exactly as published.

oz. Cox’s Gelatine. 2 or 3 Sponge Cakes. A pint Custard. A little Raspberry Jam. I gill Cream. A few drops Cox’s Cochineal. 1 gill Milk. 5 Wine-glass Sherry. 2 ozs. Sugar. Cut t’ne sponge cakes into thick slices and spread with jam, put them in a pie dish or soup plate and pour over them the sherry. Soak the Gelatine in the milk for about fifteen minutes and dis- solve gently over the fire. Whip the cream, add the custard and the sugar ; then strain in the dissolved Gelatine. Colour half the mixture with cochineal. Place a Charlotte or fancy cake mould on ice, cr in a very cold place. Pour in a little of the coloured custard, let it set ; add a little of the plain custard, and let that set ; then add a layer of the soaked cake and fill up the remainder of the mould with alternate layers of custard and cake and put in a cool place to set. When firm, turn out quickly into a cold dish and serve. (88) MARSALA PUDDING. J oz. Cox’s Gelatine. J pint Marsala Wine. The thin rind and juice of Lemon. ^ pint Water. Soak the Gelatine in half the quantity of the water for ten minutes. Put the jam, sugar, juice and rind of lemon, and remaining water into a .saucepan and simmer for a few minutes ; then add the soaked Gelatine and stir until dissolved. Strain into a basin and add the wine and brandy. Pour into a mould masked with a thin 2 ozs. Loaf .Sugar. 2 tablespoonfuls Apricot Jam. 1 dessertspoonful Brandy, i oz. Pistachio Nuts. 35 layer of jelly and decorated with pistachio nuts, blanched and cut in strips (see Recipe 25). Set by in a cold place or in ice until firm. Turn out into a dish and serve. (89) COBURG PUDDING. 5 oz. Cox’s Gelatine. Flavouring of Cox’s Lemon or § pint of Custard. Vanilla Essence ; or 5 wine- I pint of Jelly (as per Recipes glass of Sherry. I or 3) A few drops Cox’s Cochineal. I oz. Castor Sugar, | gill of Water. Soak the Gelatine in the water for about ten minutes and then dissolve it slowly over the fire. Add the custard, sugar and the flavouring, or the wine. Pour into a mould two inches of jellj' coloured with the cochineal and let it set, and then pour in the custard. When firm, turn out quickly on to a dish. Chop the rest of the coloured jelly, previously set, and put it round the pudding. (90) MOCK ICE PUDDING. i oz. Cox’s Gelatine. About ozs. Ratafias, I pint Milk. About 2^ ozs. Macaroons. 1 tablespoonful Sugar. A little Wine or Brandy to A few Crj^stallized Fruits,2 Eggs. moisten the Biscuits. Garnish a mould with a few crystallized fruits

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