Macédoine of fruits

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Extract the juice from one pound of muscatel grapes.
  2. Add a sufficient quantity of light-coloured syrup to the grape juice to give it body.
  3. Put the mixture into the freezing-pot and work it in the usual way to make ice.
  4. Just before using the ice, add a proportionate quantity of light-coloured fruit, cut into small pieces (pineapple, peach, apricot, white raspberries, strawberries, and bigaroon-cherries).
  5. Mix the fruit lightly into the ice so as not to bruise them.
  6. The Macédoine should be finished just before dishing up.
  7. Turn the pudding out of the mould onto its dish.
  8. Fill the centre of the pudding with the Macédoine.
  9. Serve immediately.
Original Text
ICED PUDDINGS. Macédoine of fruits must be made as follows:—First, extract the juice from one pound of muscatel grapes, and add a sufficient quantity of syrup, to give body to it; this must then be put into the freezing-pot, and worked in the usual way. Just before using the ice, a propor-tionate quantity of light-coloured fruit must be added, and mixed in lightly with the ice, so as not to bruise them: these fruits should consist of small pieces of pine-apple, peach, apricot, white raspberries, strawberries, and bigaroon-cherries: the Macédoine should be finished just before dishing up. The pudding must be turned out of the mould on to its dish, the centre filled with the Macédoine, as represented in the annexed wood-cut, and immediately served.
Notes
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