Victoria 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 (13)
Instructions (8)
  1. Add to the vanilla custard the purée of six large or eight small raw ripe bananas that have been pounded with one ounce of castor sugar, the pulp of two oranges and one lemon, and a quarter-pound of raw ripe or cooked pineapple.
  2. Mix these together, and colour with a little of Marshall's Apricot Yellow, and rub through a fine hair sieve.
  3. Flavour with a wineglassful of orange-flower water, a teaspoonful of vanilla essence, and a wineglassful of brandy.
  4. Pour the mixture into the charged freezer and freeze it to the consistency of a thick batter.
  5. Add half a pint of whipped cream that is sweetened with half an ounce of castor sugar.
  6. Refreeze it and put into a fancy pudding mould.
  7. Place this in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side, so as to get the ice evenly frozen.
  8. When ready to serve turn out the pudding in the usual way on to a dish, and serve round it a compote of bananas (see recipe).
Original Text
Victoria Pudding Pouding à la Victoria Take one pint of vanilla custard ('Book of Ices,' p. 23), add to it the purée of six large or eight small raw ripe bananas that have been pounded with. one ounce of castor sugar, the pulp of two oranges and one lemon, and a quarter-pound of raw ripe or cookled pineapple; mix these together, and colour with a little of Marshall's Apricot Yellow, and rub through a fine hair sieve; flavour with a wineglassful of orange-flower water, a teaspoonful of vanilla essence, and a wineglassful of brandy; pour the mixture into the charged freezer and freeze it to the consistency of a thick batter; then add half a pint of whipped cream that is sweetened with half an ounce of castor sugar; refreeze it and put into a fancy pudding mould, place this in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side, so as to get the ice evenly frozen. When ready to serve turn out the pudding in the usual way on to a dish, and serve round it a compote of bananas (see recipe). This is a nice dish for a dinner or luncheon sweet, and if the mould has a pipe the space made by it can be filled with the compote of fruit.
Notes
—