Ice Pudding. No. 3. (Lady Rich.)

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 (5)

yolks of 12 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 pt. of syrup ↝ Syrup, NFS [Jams, syrups, toppings]
nearly 1 pt. of cold water ↝ Water, tap [Tap water]
1/2 pt. of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flavour with noyau or maraschino, or whatever you may prefer ↝ Cherries, maraschino [Other fruits and fruit salads]

Instructions (3)

Put into a stewpan the yolks of 12 eggs, add 1/4 pt. of syrup, and nearly 1 pt. of cold water; stir over the fire till it is thick, but do not let it boil; then pass it through a hair sieve into a basin that has previously been made hot; whisk it till quite cold, then add 1/2 pt. of whipped cream and flavour with noyau or maraschino, or whatever you may prefer.
The mixture is now ready for the mould, but the mould must be buried in ice before you pour the mixture into it—once poured in, it must not be disturbed.
It should remain completely buried in ice for 5 hours.

Original Text

Ice Pudding. No. 3. Grillin's. (Lady Rich.)
Put into a stewpan the yolks of 12 eggs, add ¼ pt. of syrup, and nearly 1 pt. of cold water; stir over the fire till it is thick, but do not let it boil; then pass it through a hair sieve into a basin that has previously been made hot; whisk it till quite cold, then add ½ pt. of whipped cream and flavour with noyau or maraschino, or whatever you may prefer.
The mixture is now ready for the mould, but the mould must be buried in ice before you pour the mixture into it—once poured in, it must not be disturbed. It should remain completely buried in ice for 5 hours.

Notes

—