Custard for 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 (6)

one pint of vanilla custard (' Book of Ices,' p. 23)
half a pint of chocolate, prepared as below
three ounces of cut blanched pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
two ounces of preserved ginger
two ounces of greengages cut into tiny squares
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Mix the vanilla custard with the prepared chocolate.
Put the mixture into the charged freezer and freeze it to the consistency of a batter.
Add the pistachio nuts, preserved ginger, and greengages.
Add the stiffly-whipped cream.
Refreeze.
When dry, put it into the mould.

Original Text

Custard for Royal Pudding.—Take one pint of vanilla custard (' Book of Ices,' p. 23), mix with it half a pint of chocolate, prepared as below; put it into the charged freezer, and freeze it to the consistency of a batter; then add three ounces of cut blanched pistachio nuts, two ounces of preserved ginger, two ounces of greengages cut into tiny squares, and half a pint of stiffly-whipped cream; refreeze, and when dry put it into the mould.

Notes

—