Iced Chestnut Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the chestnut base

4 doz. large chestnuts ↝ Chestnuts [Nuts and seeds]
1/4 lbs. of very finely sifted sugar ↝ Sugar, NFS [Sugars and honey]
half a stick of vanilla ↝ Vanilla extract [Spices and Herbs]
the yolks of 12 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
11/2 pt. of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
1/2 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For the frozen mixture

2 ozs. of sultana raisins ↝ Raisins [Dried fruits]
1 oz. of dried cherries ↝ Cherries, dried [Dried fruits]
1 oz. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
4 ozs. candied citron, shred in fine strips
1/2 oz. of angelica
4 ozs. candied apricot or pineapple, previously cut in small dice and soaked 48 hours in maraschino or rum ↝ Apricots, raw [Fruits and Fruit Juices]
1 pt. of whipped double cream ↝ Cream, heavy [Dairy and Egg Products]
as much ordinary meringue mixture as 6 eggs will make ↝ Meringues [Pudding]

Instructions (10)

Blanch 4 doz. large chestnuts in boiling water, skin and put them in the screen; when dry take them out, and when quite cold put them in a mortar with 1/4 lbs. of very finely sifted sugar and half a stick of vanilla.
Pound the whole very thoroughly.
Beat up the yolks of 12 eggs and put them into a stewpan.
Sift the pounded and flavoured chestnuts through a fine wire sieve into these yolks of egg and again beat up all well together.
In another stewpan, have ready 11/2 pt. of new milk and 1/2 pt. of cream; when it quite boils, pour it over the other ingredients, mixing it well, and stir continuously over a sharp fire till it begins to thicken and adhere to the back of the spoon.
Then lay a tammy on a very large dish, and pour the mixture into it and rub it through with a wooden spoon.
Let it get quite cold and when cold put it in a freezing pot, and freeze it.
When frozen, have ready 2 ozs. of sultana raisins, 1 oz. of dried cherries, 1 oz. currants, 4 ozs. candied citron, shred in fine strips, 1/2 oz. of angelica, and 4 ozs. candied apricot or pineapple, previously cut in small dice and soaked 48 hours in maraschino or rum.
Add all these ingredients to the frozen mixture by putting them also into the freezing pot, mixed with 1 pt. of whipped double cream, and as much ordinary meringue mixture as 6 eggs will make.
Freeze the whole together and force it into a large high ice mould, one that closes hermetically, and bury this in ice and

Original Text

Iced Chestnut Pudding. (Mrs. Coningham.)
Blanch 4 doz. large chestnuts in boiling water, skin and put them in the screen; when dry take them out, and when quite cold put them in a mortar with ¼ lbs. of very finely sifted sugar and half a stick of vanilla. Pound the whole very thoroughly.
Beat up the yolks of 12 eggs and put them into a stewpan. Sift the pounded and flavoured chestnuts through a fine wire sieve into these yolks of egg and again beat up all well together.
In another stewpan, have ready 1½ pt. of new milk and ½ pt. of cream; when it quite boils, pour it over the other ingredients, mixing it well, and stir continuously over a sharp fire till it begins to thicken and adhere to the back of the spoon. Then lay a tammy on a very large dish, and pour the mixture into it and rub it through with a wooden spoon.
Let it get quite cold and when cold put it in a freezing pot, and freeze it.
When frozen, have ready 2 ozs. of sultana raisins, 1 oz. of dried cherries, 1 oz. currants, 4 ozs. candied citron, shred in fine strips, ½ oz. of angelica, and 4 ozs. candied apricot or pineapple, previously cut in small dice and soaked 48 hours in maraschino or rum. Add all these ingredients to the frozen mixture by putting them also into the freezing pot, mixed with 1 pt. of whipped double cream, and as much ordinary meringue mixture as 6 eggs will make.
Freeze the whole together and force it into a large high ice mould, one that closes hermetically, and bury this in ice and

Notes

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