Violat 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 (8)
Instructions (6)
  1. Prepare one and a half pints of vanilla custard (‘ Book of Ices,’ p. 23), to which add as much ground ginger as will cover a threepenny piece, and when it is cool freeze it to a thick consistency.
  2. Add to it one pint of stiffly-whipped cream that has been mixed with half an ounce of castor sugar.
  3. Mix in a wineglass of rose water, the same quantity of anisette, and one tablespoonful of brandy.
  4. Re-freeze, and put it into any fancy pudding mould.
  5. Place this in the charged ice cave for three and a half to four hours, then take up and turn out the pudding in the usual way on to a dish.
  6. Serve round it a macedoine of fruit (see recipe), and use for a dinner sweet or for luncheon.
Original Text
Violat Pudding Pouding à l’Violat Prepare one and a half pints of vanilla custard (‘ Book of Ices,’ p. 23), to which add as much ground ginger as will cover a threepenny piece, and when it is cool freeze it to a thick consistency; add to it one pint of stiffly-whipped cream that has been mixed with half an ounce of castor sugar; mix in a wineglass of rose water, the same quantity of anisette, and one tablespoonful of brandy; re-freeze, and put it into any fancy pudding mould; place this in the charged ice cave for three and a half to four hours, then take up and turn out the pudding in the usual way on to a dish. Serve round it a macedoine of fruit (see recipe), and use for a dinner sweet or for luncheon.
Notes
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