Naples 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 (10)
Instructions (7)
  1. Mix together in a basin till smooth ten raw yolks of eggs, four and a half ounces of castor sugar, and as much ground cloves as will cover a threepenny piece.
  2. Add to it by degrees one and a half pints of new boiling milk which has been thickened with one and a half ounces of Brown and Polson's Corn Flour.
  3. Put it into a stewpan and stir it over the fire till the custard thickens.
  4. Wring it through the tammy cloth, set it aside till cold.
  5. Mix with it a wineglassful of Silver Rays rum and a wineglassful of sherry.
  6. Pour it into the charged freezer and freeze it to the consistency of a thick batter.
  7. Add to it three-quarters of a pint of stiffly-whipped cream and four whites of eggs that have been whipped stiffly and mixed with two ounces of Marshall's Cane Sugar that has been boiled with two.
Original Text
Naples Pudding Pouding à la Naples Mix together in a basin till smooth ten raw yolks of eggs, four and a half ounces of castor sugar, and as much ground cloves as will cover a threepenny piece; add to it by degrees one and a half pints of new boiling milk which has been thickened with one and a half ounces of Brown and Polson's Corn Flour; put it into a stewpan and stir it over the fire till the custard thickens, then wring it through the tammy cloth, set it aside till cold, and mix with it a wineglassful of Silver Rays rum and a wineglassful of sherry; pour it into the charged freezer and freeze it to the consistency of a thick batter; then add to it three-quarters of a pint of stiffly-whipped cream and four whites of eggs that have been whipped stiffly and mixed with two ounces of Marshall's Cane Sugar that has been boiled with two
Notes
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