Plum Pudding Glace a la Gladstone
From The table, 1889
Serves 2
Ensure the pudding is unmolded immediately after freezing.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 312. The excerpt below is the record exactly as published.
Plum Pudding Glac£ a la Gladstone. — Have ready three ounces of Malaga raisins, prepared as for No. 1081; place them in a stone jar with half a pint of good old sherry, adding three ounces of candied cher- ries cut into quarters, one ounce of finely chopped candied citron, and two ounces of candied apricots, also cut into small pieces; then with the spatula mix gently together for one and a half minutes. Cover the jar, and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as for No. 1272, and just before removing it from the freezer add the above fruit preparation, mixing well with the spatula for fully two minutes. Put on the cover, and let freeze again for five minutes longer. Take a three- pint melon-form, and with a spoon fill it with the pudding preparation; cover it well, and put it in a pail containing broken ice and rock-salt at the bottom; then fill up the pail with more ice and salt, allowing it to freeze for fully two hours. In the meanwhile prepare the following sauce: put in a saucepan two egg yolks with one ounce of powdered sugar; place it on a slow stove, and with a pastry-whip stir briskly, adding grad- ually one gill of old English brandy. Heat it well, but it must not boil. Then take from the fire, set the pan on a table, and continue stirring for twelve minutes. Add a pint of well-whipped creme a la vanille
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Cook this with the app: pantry check, scaling, and the assistant.