Ponding glace a la Peine-Claude

Ingredients

• Rub the fruit of eighteen stewed greengages through a sieve
• add a little syrup
• a few drops of spinach greening
• half a pint of cream
• eight ounces of caster sugar
• twenty-four young green walnuts

Method

1. 1

   Freeze the greengage mixture to the usual consistency for moulding.

2. 2

   Pound the peeled kernels of the walnuts with the caster sugar, mix with the cream, and rub the puree through a sieve.

3. 3

   Line a plain ice-pudding mould with the greengage ice, fill the centre with the walnut ice, fix on the lid, wrap in paper, and place in crushed ice and salt for three or four hours.

4. 4

   Unmould, garnish with small cornets or gaufrettes filled with whipped sweetened cream, and a preserved strawberry on top of each.

5. 5

   Serve immediately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 488. The excerpt below is the record exactly as published.

onding glace a la Peine- Claude. — Rub the fruit of eighteen stewed greengages through a sieve, add a little syrup and a few drops of spinach greening, and freeze to the usual consistency for moulding. Peel the kernels of twenty-four young green walnuts, and pound them in a mortar with eight ounces of caster sugar ; add half a pint of cream

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