Tutti Frutti Pudding a l’Alaska

Ingredients

• one and a half cups milk
• one heaping tablespoon cornstarch
• two tablespoons brandy
• three-quarters cup sugar
• two or three eggs
• half cup candied fruit
• two cups whipped cream

Method

1. 1

   Dissolve cornstarch in half cup milk, combine with remaining milk, brandy, sugar, eggs, and candied fruit.

2. 2

   Fold in whipped cream, freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 479. The excerpt below is the record exactly as published.

two cups whipped cream take one cup peaches, sugar to taste, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries, put in a freezer, pack in salt and ice, let freeze for about two hours, arrange on a paper doily, garnish with a rosette of spun sugar in the centre. Almond Biscuits ( Biscuits aux Amandes) a la Walde One and a half cups milk, four tablespoons chopped almonds, one heaping tablespoon cornstarch, yolks of three eggs, four table¬ spoons sugar, one tablespoon brandy. How to Make Them. Put one cup milk on stove, add almond paste, thicken with the cornstarch dissolved in half cup milk; add yolks and sugar (stirred to a souffle), add brandy, leave until cold. Put the pan on ice, add two cups whipped cream. Fill THE SWEDISH, FRENCH the paper cases, sprinkle with brown cake crumbs on the top, decorate all around with whipped cream and pieces of maraschino cherries. Put in a pan — covered — pack in ice and salt, let freeze from one to one and a half hours. Dessert for luncheon or dinner. Almond Biscuits with Grape Jelly, a la Eva Bisouits aux Amandes, Gelee aux Raisins, a la Eva Three tablespoons grape jelly, heat until smooth, add to it two cups whipped cream that has been flavored with one tablespoon brandy, four tablespoons sugar, two tablespoons chopped almonds (or almond paste). Fill the little paper ramequins, decorate with roses of almond paste around with little dots of green cream on top, and rings of maraschino cherries in the centre; pack in salt and ice, freeze for one and a half to two hours. Arrange on a paper doily. Serve as a dessert for luncheon or supper. Chocolate Ice Cream with Nuts, a la Princess Glace Chocolat, aux Noisettes , a la Princesse Two and a half cups milk, one cup chopped nuts, six ounces chocolate, one tablespoon cornstarch, one pint cream, whites of two eggs, two cups sugar. Put two cups milk on the stove. Thicken with the cornstarch dissolved in half cup milk, add cut-up chocolate and sugar. Stir until cold; add the chopped nuts, whites of two eggs, and cream. Pack in salt and ice and freeze from ten to fifteen minutes — or until it becomes hard. Then put in a melon mould that has been dipped in cold water, pack in ice and salt, and let freeze. When ready to serve, dip in warm water, turn out on a paper doily, sprinkle with nuts. Serve with whipped cream. Coffee Biscuits ( Biscuits au Cafe,) a la Bregitta Make one cup of very strong coffee, nice and clear; flavor with two tablespoons brandy and four tablespoons sugar, thicken with one tablespoon cornstarch dissolved in a small half cup water. Then put the saucepan on ice and stir until the coffee becomes cold; add two cups whipped cream — well sweetened. Fill little paper cups, decorate the top with whipped cream, little dots of the cream around, and a dot in the centre. Put a slice of maraschino cherry in the centre of the dot and small dots of the cherries all around. Put in a freezer, pack in salt and ice, and let freeze from two to three hours. Arrange on a paper doily, serve for luncheon or supper. AMERICAN COOK BOOK 327 These cups can be used fancy, pink, blue, white, or any shade according to the color of the table. Chocolate Biscuits ( Biscuits au Chocolat ) a la E. G. Anderson Put one cup milk on the stove with five tablespoons sugar. When it comes to a boil, thicken with one tablespoon cornstarch dissolved in half cup milk, put the saucepan on ice and stir until cold, add two cups whipped cream and a teaspoon vanilla; fill the paper cases, decorate with whipped cream on top and mara¬ schino cherries. Put the cases in a freezer with a tight cover, pack in ice and salt, let freeze for about two hours. Serve on a paper doily for luncheon or supper, with cake. Frozen Maple Souffle a la Ericsson Hammond Erable souffle et glace, a la Ericsson Hammond Two cups milk, one tablespoon cornstarch, quarter pound maple sugar, three yolks and four whites of eggs, two tablespoons brandy, some caramel for coloring, four tablespoons whipped cream, juice of a half lemon. Put one and a half cups milk on stove, dissolve the cornstarch in the other half cup milk, thicken the milk with the cornstarch. In the meantime, stir yolks and maple sugar to a souffle, add to the thickened milk, flavor with brandy and lemon. Color with caramel and add a pinch of salt; leave until cold. When cold, add the whites of the eggs — beaten stiff; last add the whipped cream. Put in a mould that has been dipped in cold water, pack in salt and ice and let freeze from three to four hours. Dip in warm water, turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Frozen Chestnut Pudding a la Gustaf Pouding aux Marrons glace, A la Gustal Make a rich Napoleon ice cream [see recipe: Assorted Ice Creams a la Napoleon]. W hen frozen, add chestnuts (preserved or fresh) that have been cooked in brandy, sugar, and lemon juice — one cup of chestnuts to each pint of cream. Put in a ring mould and cover, secure with butter or fat, let freeze from one to two hours. Turn out, serve with a rich fruit sauce made from any kind of fruit syrup. 328 THE SWEDISH, FRENCH Baked Chestnut Pudding a l’Alaska (Pouding aux Marrons, au four, H V Alaska) Put chestnuts in hot water, cook ten minutes. When done, remove the skin, put in a pan with one and a half cups water, three tablespoons brandy, four tablespoons sugar, and the juice of a half lemon; cook until tender, leave until cold. Cut chest¬ nuts in small pieces, chop part of them very fine. Make a rich custard from one and a half cups milk, yolks of three eggs, four tablespoons sugar, one tablespoon cornstarch; flavor with brandy. When ready, add the chopped chestnuts, leave until cold, add two cups whipped cream. Put in a freezer, pack in ice and salt, and freeze. Take the turner out, mix carefully the cut-up marrows, pack in a melon mould and freeze from thirty minutes to an hour. Turn out on a pie plate or pan, pack in ice, cover with meringue — to each white of egg add one tablespoon sugar. Put in a hot oven for a few minutes to get brown. Garnish with spun sugar and a rosette of the sugar on top. Serve on a platter with a fruit sauce all around, or frozen whipped cream. Tutti Frutti Pudding ( Pouding Tutti Frutti ) a l’Alaska One and a half cups milk, one heaping tablespoon cornstarch dissolved in half cup milk, two tablespoons brandy, three-quarters cup sugar, two or three eggs, half cup candied fruit

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