Ice Pudding. No. 2. “Crême Glacée au Noyau.”

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 (13)
for Plombière variation
Instructions (11)
  1. Break into a stewpan the yolks of 7 and the white of 1 egg.
  2. Add 1/4 lb. of sifted sugar.
  3. Work it well up with a wooden spoon.
  4. Then add enough noyau or maraschino to flavour it well.
  5. Next add 2 pts. of cream and 2 pts. of milk.
  6. Put it on a gentle fire (taking great care it does not boil), and keep stirring it the whole time, for smoothness is its great merit.
  7. When it adheres to the spoon, take it off and pass it through a hair sieve.
  8. Let it get cold.
  9. Then freeze it in a freezing machine.
Plombière variation
  1. You can change this dish into a "Plombière" by adding pieces of preserved pineapple or ginger, sultanas, angelica, dried red and white cherries, pistachios and candied citron—or what you like, but put no raisins, nor currants, nor marrons glacés, as all these are apt to be hard and dry in an ice pudding.
  2. Put the cream into a mould and the mould into the ice pail, and let it remain more than 2 hours to freeze.
Original Text
Ice Pudding. No. 2. “Crême Glacée au Noyau.” (Cataldi.) Break into a stewpan the yolks of 7 and the white of 1 egg. Add ¼ lb. of sifted sugar. Work it well up with a wooden spoon. Then add enough noyau or maraschino to flavour it well. Next add 2 pts. of cream and 2 pts. of milk. Put it on a gentle fire (taking great care it does not boil), and keep stirring it the whole time, for smoothness is its great merit. When it adheres to the spoon, take it off and pass it through a hair sieve. Let it get cold. Then freeze it in a freezing machine. You can change this dish into a "Plombière" by adding pieces of preserved pineapple or ginger, sultanas, angelica, dried red and white cherries, pistachios and candied citron—or what you like, but put no raisins, nor currants, nor marrons glacés, as all these are apt to be hard and dry in an ice pudding. Put the cream into a mould and the mould into the ice pail, and let it remain more than 2 hours to freeze.
Notes
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