Pudding with Fruits, No. 2

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

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

Ingredients (13)

Custard Base

one and a half pints of new milk or cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the very finely-chopped peel of one large lemon—from which the pith has been entirely removed— ↝ Lemon, raw [Citrus fruits]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
a split vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
a piece of cinnamon about one inch long, crushed up ↝ Sugar, cinnamon [Sugars and honey]
ten raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Fruit and Flavoring Mixture

half a pint of very stiffly-whipped cream that has been sweetened with a quarter of an ounce of castor sugar ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of an ounce of castor sugar ↝ Sugars, granulated [Sweets]
about five ounces of very finely cut-up dried fruits, such as cherries, preserved ginger, greengages, pineapple, apricots, &c., all mixed together ↝ Dried, fruit, NFS [Dried fruits]
a wineglassful of Marshall's Silver Rays (white) rum
half a wineglassful of brandy ↝ Brandy [Liquor and cocktails]
a teaspoonful of Marshall's Vanilla essence
two tablespoonfuls of rose water ↝ Water, tap [Tap water]

Instructions (7)

Put into a stewpan one and a half pints of new milk or cream, the very finely-chopped peel of one large lemon—from which the pith has been entirely removed—four ounces of castor sugar, a split vanilla pod, and a piece of cinnamon about one inch long, crushed up.
Place the pan on the fire and bring the mixture to the boil; then let it simmer for about ten minutes.
Put into a basin ten raw yolks of eggs and stir them well together; then mix the milk with the flavouring on to them by degrees and return the mixture to the stewpan; stir it on the fire till it is thick like cream, then take up and rub it all through a hair sieve or, better still, a tammy cloth.
Put the custard aside till cold, then pour it into the charged freezer and freeze it to the thickness of a batter.
Mix with it half a pint of very stiffly-whipped cream that has been sweetened with a quarter of an ounce of castor sugar and about five ounces of very finely cut-up dried fruits, such as cherries, preserved ginger, greengages, pineapple, apricots, &c., all mixed together, and flavoured with a wineglassful of Marshall's Silver Rays (white) rum, half a wineglassful of brandy, a teaspoonful of Marshall's Vanilla essence, and two tablespoonfuls of rose water.
Refreeze the mixture till dry and put it into any fancy ice pudding mould.
Knock the shape on the table so that the ice sinks well into the shape; close it up, put it into the charged ice cave for three and a half hours; then, when

Original Text

Pudding with Fruits, No. 2
Pouding aux Fruits
Put into a stewpan one and a half pints of new milk or cream, the very finely-chopped peel of one large lemon—from which the pith has been entirely removed—four ounces of castor sugar, a split vanilla pod, and a piece of cinnamon about one inch long, crushed up. Place the pan on the fire and bring the mixture to the boil; then let it simmer for about ten minutes. Put into a basin ten raw yolks of eggs and stir them well together; then mix the milk with the flavouring on to them by degrees and return the mixture to the stewpan; stir it on the fire till it is thick like cream, then take up and rub it all through a hair sieve or, better still, a tammy cloth. Put the custard aside till cold, then pour it into the charged freezer and freeze it to the thickness of a batter. Mix with it half a pint of very stiffly-whipped cream that has been sweetened with a quarter of an ounce of castor sugar and about five ounces of very finely cut-up dried fruits, such as cherries, preserved ginger, greengages, pineapple, apricots, &c., all mixed together, and flavoured with a wineglassful of Marshall's Silver Rays (white) rum, half a wineglassful of brandy, a teaspoonful of Marshall's Vanilla essence, and two tablespoonfuls of rose water. Refreeze the mixture till dry and put it into any fancy ice pudding mould. Knock the shape on the table so that the ice sinks well into the shape; close it up, put it into the charged ice cave for three and a half hours; then, when

Notes

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