Monte Cristo 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 (16)
For infusing the milk
For thickening the pudding
For flavoring
For mixing with the frozen base
Instructions (10)
  1. Put one pint of new milk into a stewpan with three ounces of castor sugar, one split vanilla pod, the peel of one lemon, a dust of ground cinnamon, two bayleaves, and a pinch of ground ginger.
  2. Bring this to the boil, then let it infuse for fifteen minutes in a bain-marie.
  3. Put into a basin ten raw yolks of eggs and stir the prepared milk on to them.
  4. Put the mixture into a stewpan and stir it over the fire till it thickens, then rub it through a clean tammy-cloth, and leave it till cool.
  5. Flavour it with a teaspoonful of vanilla essence, two tablespoonfuls of maraschino, one tablespoonful of orange-flower water, and one tablespoonful of Marshall's Noyeau Syrup.
  6. Put the mixture into the charged freezer and partly freeze it.
  7. Add three-quarters of a pint of stiffly-whipped cream that is mixed with a tea-spoonful of castor sugar, four ounces of cut-up dried fruits, and one ounce of dried sweet cocoanut.
  8. Refreeze it and put it into a melon mould.
  9. Place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally.
  10. Then, when frozen, turn out the ice in the usual way on to a dish, sprinkle over it some
Original Text
Monte Cristo Pudding Pouding à la Monte-Cristo Put one pint of new milk into a stewpan with three ounces of castor sugar, one split vanilla pod, the peel of one lemon, a dust of ground cinnamon, two bayleaves, and a pinch of ground ginger; bring this to the boil, then let it infuse for fifteen minutes in a bain-marie. Put into a basin ten raw yolks of eggs and stir the prepared milk on to them; put the mixture into a stewpan and stir it over the fire till it thickens, then rub it through a clean tammy-cloth, and leave it till cool; flavour it with a teaspoonful of vanilla essence, two tablespoonfuls of maraschino, one table-spoonful of orange-flower water, and one tablespoonful of Marshall's Noyeau Syrup: put the mixture into the charged freezer and partly freeze it, add three-quarters of a pint of stiffly-whipped cream that is mixed with a tea-spoonful of castor sugar, four ounces of cut-up dried fruits, and one ounce of dried sweet cocoanut; refreeze it and put it into a melon mould, place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally; then, when frozen, turn out the ice in the usual way on to a dish, sprinkle over it some
Notes
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