Beriti Pudding

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Base Custard
Chestnut Ice Component
Fruit Ice Component
Filling
Instructions (5)
  1. Prepare one and a half pints of vanilla custard (‘ Book of Ices,’ p. 23), divide it into two parts:
  2. Add to one part three ounces of cooked chestnut crumbs (see recipe), colour it with a few drops of Marshall’s Carmine, add half a pint of stiffly-whipped cream, and a tablespoonful of brandy, and freeze it dry in the charged freezer; then put it into a charlotte mould in the charged ice cave till wanted for use.
  3. Take the remainder of the vanilla custard, add to it two ounces of dried cherries, two preserved dried greengages, both of which have been cut up into small pieces, half a wineglassful of rose water, and a teaspoonful of anisette; mix with one and a half gills of stiffly-whipped cream, and freeze it dry.
  4. Take any pretty ice pudding mould, line it on one side with the chestnut ice, and the other side with the fruit ice; then fill up the centre of the shape with orange ice cream (‘ Book of Ices,’ p. 18), close up the mould, and put it in the charged ice-cave for three and a half to four hours.
  5. When ready to serve turn out the pudding in the usual way on a paper on to a dish and serve for a dinner or dessert ice.
Original Text
Beriti Pudding Pouding à la Beriti Prepare one and a half pints of vanilla custard (‘ Book of Ices,’ p. 23), divide it into two parts: add to one part three ounces of cooked chestnut crumbs (see recipe), colour it with a few drops of Marshall’s Carmine, add half a pint of stiffly-whipped cream, and a tablespoonful of brandy, and freeze it dry in the charged freezer; then put it into a charlotte mould in the charged ice cave till wanted for use. Take the remainder of the vanilla custard, add to it two ounces of dried cherries, two preserved dried greengages, both of which have been cut up into small pieces, half a wineglassful of rose water, and a teaspoonful of anisette; mix with one and a half gills of stiffly-whipped cream, and freeze it dry. Take any pretty ice pudding mould, line it on one side with the chestnut ice, and the other side with the fruit ice; then fill up the centre of the shape with orange ice cream (‘ Book of Ices,’ p. 18), close up the mould, and put it in the charged ice-cave for three and a half to four hours. When ready to serve turn out the pudding in the usual way on a paper on to a dish and serve for a dinner or dessert ice.
Notes
—