ICED PUDDING, A LA KINNAIRD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
garnish
optional center garnish
Instructions (17)
  1. Blanch eight ounces of Jordan almonds, and two of bitter ditto.
  2. Dry them in a cloth.
  3. Put them into a sugar-boiler, and stir them over a slow fire in order to roast them of a light colour.
  4. As soon as the almonds have acquired sufficient colour, throw in six ounces of pounded sugar, and continue stirring the whole over the fire until the sugar has melted, and acquired a light-brown colour.
  5. Withdraw them from the fire, and stir about with the spoon until they have become nearly cold.
  6. Thoroughly pound them in a mortar.
  7. Add the pounded almonds to eight yolks of eggs, eight ounces of sugar, and one pint and a half of boiled cream.
  8. Stir the whole with a wooden spoon in a stewpan over the stove-fire, until the yolks of eggs are sufficiently set in the custard.
  9. Pass the custard through a tammy in the same way as a purée.
  10. Ice this custard in a freezing-pot in the usual manner.
  11. Put the iced custard into a mould resembling that represented in the wood-cut.
  12. Cover the mould with its lid.
  13. Immerse the mould in rough ice, there to remain until it is sent to table.
  14. Turn the pudding out on to the mould on to its dish.
  15. Garnish the top with a drooping feather, formed of strips of green angelica.
  16. Serve.
Note
  1. The centre of this pudding may be garnished with apricot or orange-marmalade, previously to its being again immersed in the rough ice.
Original Text
ICED PUDDING, A LA KINNAIRD. BLANCH eight ounces of Jordan almonds, and two of bitter ditto; dry them in a cloth, put them into a sugar-boiler, and stir them over a slow fire in order to roast them of a light colour; as soon as the almonds have acquired sufficient colour, throw in six ounces of pounded sugar, and continue stirring the whole over the fire until the sugar has melted, and acquired a light-brown colour; they should now be withdrawn from the fire, and stirred about with the spoon until they have become nearly cold; they must then be thoroughly pounded in a mortar, and added to eight yolks of eggs, eight ounces of sugar, and one pint and a half of boiled cream; stir the whole with a wooden spoon in a stewpan over the stove-fire, until the yolks of eggs are sufficiently set in the custard, and then pass it through a tammy in the same way as a purée. This custard must be iced in a freezing-pot in the usual manner, and afterwards put into a mould resembling that represented in the wood-cut, and after being covered in with its lid, immersed in rough ice, there to remain until it is sent to table. The pudding must then be turned out on to the mould on to its dish, the top garnished with a drooping feather, formed of strips of green angelica, and served. Note.—The centre of this pudding may be garnished with apricot or orange-marmalade, previously to its being again immersed in the rough ice.
Notes
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