Pudding with Fruits, No. 1

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a good pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a split vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
three ounces of castor sugar ↝ Sugars, granulated [Sweets]
the chopped peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
ten raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a teaspoonful of vanilla essence
half a pint of stiffly-whipped sweetened cream ↝ Coconut cream, canned, sweetened [Plant-based milk]
half a wineglass of brandy ↝ Brandy [Liquor and cocktails]
a wineglassful or Marshall's Maraschino Syrup
four ounces of any kind of finely-cut dried fruits ↝ Dried, fruit, NFS [Dried fruits]

Instructions (7)

Put into a stewpan a good pint of new milk, a split vanilla pod, three ounces of castor sugar, and the chopped peel of a lemon.
Bring this to the boil, cover up the pan, and place it on the side of the stove for ten minutes.
Then mix the boiling milk (from which the vanilla pod has been removed) on to ten raw yolks of eggs and a teaspoonful of vanilla essence.
Put it back into the stew-pan and stir it over the fire till the mixture thickens, tammy it.
When cool partly freeze it in the charged freezer, add to it half a pint of stiffly-whipped sweetened cream, half a wineglass of brandy, and a wineglassful or Marshall's Maraschino Syrup.
Refreeze it, add to it four ounces of any kind of finely-cut dried fruits, then put it into a Succès mould and freeze it in the charged ice cave for three and a half to four hours.
When sufficiently

Original Text

Pudding with Fruits, No. 1
Pouding aux Fruits
Put into a stewpan a good pint of new milk, a split vanilla pod, three ounces of castor sugar, and the chopped peel of a lemon; bring this to the boil, cover up the pan, and place it on the side of the stove for ten minutes; then mix the boiling milk (from which the vanilla pod has been removed) on to ten raw yolks of eggs and a teaspoonful of vanilla essence; put it back into the stew-pan and stir it over the fire till the mixture thickens, tammy it, and when cool partly freeze it in the charged freezer, add to it half a pint of stiffly-whipped sweetened cream, half a wineglass of brandy, and a wineglassful or Marshall's Maraschino Syrup; refreeze it, add to it four ounces of any kind of finely-cut dried fruits, then put it into a Succès mould and freeze it in the charged ice cave for three and a half to four hours. When sufficiently

Notes

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