Bildah 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 (8)
Instructions (10)
  1. Freeze the lemon cream ice and Maraschino cream ice separately.
  2. Add brandy to the lemon ice.
  3. Add dried apricots, dried cherries, and grated cocoanut to the lemon ice.
  4. Add rum and baked almonds to the Maraschino ice.
  5. Place a pudding mould in a charged ice cave for about a quarter of an hour.
  6. Fill the mould with the two ices in layers.
  7. Place the mould in the charged ice cave to freeze for about three hours.
  8. Turn the ice occasionally during freezing so it becomes evenly frozen.
  9. When ready to serve, turn out the pudding in the usual way.
  10. Serve for dinner or ball supper.
Original Text
Bildah Pudding Pouding à la Bildah Take one pint of lemon cream ice (‘ Book of Ices,’ p. 17) and one pint of Maraschino cream ice (‘ Book of Ices,’ p. 17), adding to this half a wineglass of brandy; freeze these separately, and add to the lemon ice a quarter of a pound of dried apricots, two ounces of dried cherries, and the half of a fresh cocoanut that has been peeled and grated; add to the maraschino ice a wineglass of Silver Rays (white) rum, and a quarter pound of shelled and blanched Valencia almonds that have been cut up into little square pieces and baked a deep brown. Put a pretty pudding mould into a charged ice cave for about a quarter of an hour, then fill it with the two ices in layers; put it to freeze in the charged ice cave for about three hours, during which time turn it occasionally so that the ice becomes evenly frozen. When ready to serve turn out the pudding in the usual way, and serve for dinner or ball supper.
Notes
—