Duchess 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 (10)
Instructions (13)
  1. Remove the peel and the stones from the apricots.
  2. Pound the apricots into a smooth pulp.
  3. Pound the kernels from the stones and add them to the fruit.
  4. Add the juice of two lemons, the fruit of two large bananas mashed up, a tablespoonful of vanilla essence, and sufficient of Marshall's Apricot Yellow to impart to it a rich yellow colour.
  5. Prepare one and a half pints of custard (as below).
  6. Add the fruit mixture and a quarter pint of rose water to the custard.
  7. Rub the mixture through a tammy cloth.
  8. Pour the mixture into the charged freezer and freeze it to a somewhat thick consistency.
  9. Add one pint of double cream that has been sweetened with one ounce of castor sugar.
  10. Refreeze the mixture.
  11. Pour it into any pretty pudding mould, and set this in the charged ice-cave for three and a half to four hours.
  12. Dip the mould into cold water, and turn out the ice on a fancy paper on to a plate.
  13. Garnish it with little
Original Text
Duchess Pudding Pouding à la Duchesse Take twelve nice ripe apricots, remove the peel and the stones; pound the fruit into a smooth pulp with two large tablespoonfuls of apricot jam, pound the kernels from the stones and add them to the fruit, with the juice of two lemons, the fruit of two large bananas mashed up, a tablespoonful of vanilla essence, and sufficient of Marshall's Apricot Yellow to impart to it a rich yellow colour. Prepare one and a half pints of custard (as below), add the fruit and a quarter pint of rose water; rub it through a tammy cloth, then pour it into the charged freezer and freeze it to a somewhat thick consistency; add to it one pint of double cream that has been sweetened with one ounce of castor sugar; refreeze it, and put it into any pretty pudding mould, and set this in the charged ice-cave for three and a half to four hours; then dip the mould into cold water, and turn out the ice on a fancy paper on to a plate. Garnish it with little
Notes
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