ICED PUDDING, A LA DUCHESS OF KENT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the filbert-cream-ice
For the cherry-water-ice
For serving
Instructions (19)
Filbert-cream-ice preparation
  1. Remove the skins from the filbert-kernels.
  2. Pound the filbert-kernels with sugar, adding a few drops of water, until they become soft and pulpy.
  3. Transfer the mixture to a basin.
  4. Add a pint of single cream and stir the whole well together.
  5. Pass the mixture through a tammy into a purée.
  6. Freeze this in the usual manner.
Cherry-water-ice preparation
  1. Remove the stones from the Kentish cherries.
  2. Bruise the cherries thoroughly in a mortar, so as to break the stones.
  3. Transfer the bruised cherries to a sugar-boiler.
  4. Add twelve ounces of sugar and boil the whole together over a brisk stove-fire for five minutes.
  5. Rub the mixture through a hair-sieve into a basin.
  6. Freeze it, adding a little thin syrup, if necessary.
Assembly and serving
  1. Use the cherry-water-ice to line the pudding-mould.
  2. Garnish the centre with the filbert-cream-ice.
  3. Cover the mould with its lid.
  4. Immerse the pudding in rough ice until dishing-up time.
  5. Turn the pudding out on to a dish.
  6. Garnish round with wafers-gauffres filled with some of the filbert-cream reserved for the purpose.
  7. Serve immediately.
Original Text
ICED PUDDING, A LA DUCHESS OF KENT. REMOVE the skins from one pound of filbert-kernels, and pound these with ten ounces of sugar (adding a few drops of water), until they become soft and pulpy; take this up into a basin, add a pint of single cream, stir the whole well together, and pass it through a tammy into a purée; then freeze this in the usual manner. While the above is being prepared, a pint of cherry-water-ice must be made as follows:—Remove the stones from two pounds of Kentish cherries, and bruise them thoroughly in a mortar, so as to break the stones, then take them up into a sugar-boiler, add twelve ounces of sugar, and boil the whole together over a brisk stove-fire for five minutes; rub this through a hair-sieve into a basin, and freeze it, adding a little thin syrup, if necessary. Use the cherry-water-ice to line the pudding-mould with; garnish the centre with the filbert-cream-ice, cover the mould with its lid, and immerse the pudding in rough ice until dishing-up time. The pudding must then be turned out on to a dish, garnished round with wafers-gauffres filled with some of the filbert-cream reserved for the purpose, and served immediately.
Notes
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