Brown Nesselrode 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 (13)
Instructions (10)
  1. Put into a stewpan one and a half pints of single cream, a split pod of vanilla, and four ounces of castor sugar.
  2. Bring to the boil, then put it in the bain-marie to infuse for about ten minutes.
  3. Remove the pod and stir the cream on to ten raw yolks of eggs.
  4. Return the mixture to the pan, and stir it over the fire till the custard thickens, but it must not boil.
  5. Add one pint of chestnut crumbs (see recipe), then rub it through a tammy-cloth and mix with it one large wineglassful of brandy, one wineglassful of Marshall's Noyeau Syrup or liqueur, a dessertspoonful of vanilla essence, and a quarter pint of strong black coffee.
  6. Pour the mixture into the charged freezing machine and freeze it till like a batter.
  7. Then add four ounces of cut dried fruits, and put it into an ice mould containing a pipe, first lining the mould with coffee ice-cream ('Book of Ices,' p. 18).
  8. Put the mould into the charged ice cave for about three and a half hours, then remove the cover with the pipe.
  9. Fill up the space made by the latter with an iced macedoine of fruits (see recipe) and turn out the pudding in the usual way on to a dish.
  10. Serve for a dinner ice or for dessert.
Original Text
Brown Nesselrode Pudding Pouding à la Nesselrode Brun Put into a stewpan one and a half pints of single cream, a split pod of vanilla, and four ounces of castor sugar; bring to the boil, then put it in the bain-marie to infuse for about ten minutes; remove the pod and stir the cream on to ten raw yolks of eggs; return the mixture to the pan, and stir it over the fire till the custard thickens, but it must not boil; add one pint of chestnut crumbs (see recipe), then rub it through a tammy-cloth and mix with it one large wineglassful of brandy, one wineglassful of Marshall's Noyeau Syrup or liqueur, a dessertspoonful of vanilla essence, and a quarter pint of strong black coffee; pour the mixture into the charged freezing machine and freeze it till like a batter; then add four ounces of cut dried fruits, and put it into an ice mould containing a pipe, first lining the mould with coffee ice-cream ('Book of Ices,' p. 18); put the mould into the charged ice cave for about three and a half hours, then remove the cover with the pipe; fill up the space made by the latter with an iced macedoine of fruits (see recipe) and turn out the pudding in the usual way on to a dish. Serve for a dinner ice or for dessert.
Notes
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