Royal 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 (5)
For lining the mould
For layers
For filling
For the space formed by the pipe
Instructions (7)
  1. Line a Succès mould thinly with lemon jelly (see recipe).
  2. Mask the mould round with alternate layers of cut dried cherries and pistachio nuts, prepared as below, setting them to the shape with a slight sprinkling of jelly not yet set.
  3. Prepare a custard, as below, and fill up the inside of the shape with it.
  4. Cover the mould with a lid, which should contain a pipe.
  5. Place the mould in the charged ice cave for about three and a half hours, during which time turn it now and again, so as to get the ice evenly frozen.
  6. When ready to use, dip the mould into cold water, take off the lid, and in the space formed by the pipe put a nice macedoine of fresh or preserved fruits prepared as below.
  7. Turn out the ice in the usual way on to a paper on a dish, and serve for a dinner or dessert ice with George's Royal Cheltenham Wafers.
Original Text
Royal Pudding Pouding à la Royale Line a Succès mould thinly with lemon jelly (see recipe) and then mask it round with alternate layers of cut dried cherries and pistachio nuts, prepared as below, setting them to the shape with a slight sprinkling of jelly not yet set. Prepare a custard, as below, and fill up the inside of the shape with it; cover the mould with a lid, which should contain a pipe; place the mould in the charged ice cave for about three and a half hours, during which time turn it now and again, so as to get the ice evenly frozen; then when ready to use dip the mould into cold water, take off the lid, and in the space formed by the pipe put a nice macedoine of fresh or preserved fruits prepared as below; turn out the ice in the usual way on to a paper on a dish, and serve for a dinner or dessert ice with George's Royal Cheltenham Wafers.
Notes
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