1338. ICED CAKE, A LA STANLEY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Make a Parisian cake (in a fluted mould), as directed in No. 1273.
  2. Prepare a compôte of greengages in syrup; these must be kept whole, and of as green a colour as possible.
  3. Mix ten yolks of eggs with a pint and a half of boiling cream, eight ounces of sugar, and sufficient cinnamon and lemon-peel to flavour it.
  4. Add a very little salt, and stir the whole in a stewpan over the fire until it begins to thicken.
  5. The custard should then be immediately passed through a tammy or sieve, into a basin, and allowed to become cold.
  6. Place this custard in a freezing-pot used for making ices, and should be occasionally worked with a spatula as it becomes set by freezing.
  7. When frozen sufficiently firm, scrape the custard from the sides of the pot, and gather it all up at the bottom.
  8. Put the lid on with paper to exclude the hot air, pour off the water from the tub, and after the pot has been packed in with fresh ice and salt, place a damp cloth over the top, and keep it in a very cool place until wanted.
Original Text
1338. ICED CAKE, A LA STANLEY. FIRST, make a Parisian cake (in a fluted mould), as directed in No. 1273. Next, prepare a compôte of greengages in syrup; these must be kept whole, and of as green a colour as possible. Then, prepare a custard in the following manner:— —Mix ten yolks of eggs with a pint and a half of boiling cream, eight ounces of sugar, and sufficient cinnamon and lemon-peel to flavour it; add a very little salt, and stir the whole in a stewpan over the fire until it begins to thicken; the custard should then be immediately passed through a tammy or sieve, into a basin, and allowed to become cold. This custard must now be placed in a freezing-pot used for making ices, and should be occasionally worked with a spatula as it becomes set by freezing; when frozen sufficiently firm, scrape the custard from the sides of the pot, and gather it all up at the bottom; put the lid on with paper to exclude the hot air, pour off the water from the tub, and after the pot has been packed in with fresh ice and salt, place a damp cloth over the top, and keep it in a very cool place until wanted.
Notes
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