Marcelle Pudding

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Put into a stewpan one and a half pints of cream, one and a half ounces of castor sugar, and stir into it the chocolate mixture prepared as below, with half a pound of finely-chopped skinned walnuts, one wineglassful of brandy, and one wineglassful of Kirsch liqueur or syrup
  2. Freeze it in the charged freezer to a semi-solid consistency
  3. Mix with it half a pint of stiffly-whipped cream
  4. Put it into a fancy mould that has been lined about a quarter inch thick with pistachio ice cream
  5. Put the shape in the charged ice cave for about three hours
  6. Turn out the pudding on a dish-paper on a dish, and use for a dinner or dessert ice
Original Text
Marcelle Pudding Pouding à la Marcelle Put into a stewpan one and a half pints of cream, one and a half ounces of castor sugar, and stir into it the chocolate mixture prepared as below, with half a pound of finely-chopped skinned walnuts, one wineglassful of brandy, and one wineglassful of Kirsch liqueur or syrup; freeze it in the charged freezer to a semi-solid consistency, mix with it half a pint of stiffly-whipped cream, then put it into a fancy mould that has been lined about a quarter inch thick with pistachio ice cream (‘ Book of Ices,’ p. 19); put the shape in the charged ice cave for about three hours, then turn out the pudding on a dish-paper on a dish, and use for a dinner or dessert ice.
Notes
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