Fife 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 (14)

one and a half pints of new milk ↝ Milk, NFS [Milk, reduced fat]
five ounces of castor sugar ↝ Sugars, granulated [Sweets]
one pounded vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
one inch length of whole cinnamon pounded ↝ Sugar, cinnamon [Sugars and honey]
two bay leaves ↝ Spices, bay leaf [Spices and Herbs]
the finely-chopped peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
two ounces of Brown & Polson’s Corn Flour that has been mixed with one and a half gills of rose water ↝ Flour, rice, brown [Cereal Grains and Pasta]
a pint of very stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
six ounces of angelica that has been cut up into very tiny dice shapes and mixed with a wineglass of Kirsch syrup, a wineglass of Silver Rays (white) rum, and six or eight drops of almond essence
a wineglass of Kirsch syrup ↝ Syrup, NFS [Jams, syrups, toppings]
a wineglass of Silver Rays (white) rum
six or eight drops of almond essence ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
cut rings of angelica and cherries that have been masked with boiled sugar (see recipe)
cherries that have been masked with boiled sugar (see recipe) ↝ Cherries, raw [Other fruits and fruit salads]

Instructions (9)

Put into a clean stewpan one and a half pints of new milk, with five ounces of castor sugar, one pounded vanilla pod, one inch length of whole cinnamon pounded, two bay leaves, and the finely-chopped peel of a lemon; bring to the boil.
Add to it two ounces of Brown & Polson’s Corn Flour that has been mixed with one and a half gills of rose water; stir together till boiling.
Wring it through a clean tammy cloth, set it aside till cold.
Pour it into the charged freezer, and freeze it to the thickness of a batter.
Add to it a pint of very stiffly-whipped cream, and six ounces of angelica that has been cut up into very tiny dice shapes and mixed with a wineglass of Kirsch syrup, a wineglass of Silver Rays (white) rum, and six or eight drops of almond essence.
Refreeze and put it into any pretty ice pudding mould.
Place this in the charged ice cave for about three hours, during which time turn it from side to side occasionally.
When sufficiently frozen dip the mould into cold water and turn out the pudding on to a dish on a dish-paper.
Garnish round the bottom of the shape with cut rings of angelica and cherries that have been masked with boiled sugar (see recipe), and serve for a dinner ice.

Original Text

Fife Pudding
Pouding à la Fife

Put into a clean stewpan one and a half pints of new milk, with five ounces of castor sugar, one pounded vanilla pod, one inch length of whole cinnamon pounded, two bay leaves, and the finely-chopped peel of a lemon; bring to the boil, add to it two ounces of Brown & Polson’s Corn Flour that has been mixed with one and a half gills of rose water; stir together till boiling, then wring it through a clean tammy cloth, set it aside till cold, pour it into the charged freezer, and freeze it to the thickness of a batter; add to it a pint of very stiffly-whipped cream, and six ounces of angelica that has been cut up into very tiny dice shapes and mixed with a wineglass of Kirsch syrup, a wineglass of Silver Rays (white) rum, and six or eight drops of almond essence; refreeze and put it into any pretty ice pudding mould; place this in the charged ice cave for about three hours, during which time turn it from side to side occasionally, then when sufficiently frozen dip the mould into cold water and turn out the pudding on to a dish on a dish-paper; garnish round the bottom of the shape with cut rings of angelica and cherries that have been masked with boiled sugar (see recipe), and serve for a dinner ice.

Notes

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