Ponding Froid d la St. Cloud

Ingredients

• ½ pint strong coffee
• 4 eggs
• 2 oz. caster sugar
• ½ gill cream
• 3 oz. sweet almonds
• ½ oz. butter
• 3 tablespoonfuls apricot marmalade
• 2 tablespoonfuls maraschino
• angelica
• glace cherries

Method

1. 1

   Blanch the almonds, peel and shred finely, put them on a baking-tin, and bake in a slow oven a fawny colour.

2. 2

   Butter a plain charlotte mould, sprinkle the inside with shredded almonds, and fill up with small pieces of sponge cake or Genoise cake-crumbs.

3. 3

   Dissolve the sugar in the coffee, let it cool, and add the eggs (previously beaten), the cream, and the maraschino liqueur; mix thoroughly and strain into the mould; put the remainder of shredded almonds on top, cover the mould with a piece of buttered paper, and stew in a stew-pan containing enough boiling water to half surround the mould in depth.

4. 4

   Steam this for about two hours.

5. 5

   Let cool until set, then turn out on a cold round dish.

6. 6

   Warm up the marmalade with a little water and sugar, strain, and mask the pudding.

7. 7

   Ornament the top and sides with little rings of angelica and halves of glace cherries.

8. 8

   Keep on the ice until required for table.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 466. The excerpt below is the record exactly as published.

Ponding Froid d la St. Cloud. — \ pint strong coffee, 4 eggs, 2 oz. caster sugar, \ gill cream, sponge cahes or Genoise cake, 3 oz. siveet almonds, £ oz. butter, 3 tablespoonfuls apricot marmalade, 2 tablespoonfuls maraschino, angelica, and glace cherries

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