Iced Apple Pudding à la Française

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
for serving
Instructions (9)
  1. Peel, core, and quarter two dozen apples, and simmer them over the fire till quite soft
  2. Add to them one pound apricot jam and half a pound of sugar, previously rubbed on the peel of a Seville orange
  3. When it is all well mixed sieve it, and put into the freezer
  4. Have ready 4oz. of stoned raisins, previously simmered in a little syrup, 1oz. shredded citron, 2oz. blanched and shredded almonds, and a quarter of a pint of preserved cherries drained from their syrup
  5. Add these to the apples and freeze it all a little
  6. Add a gill each of curaçoa and maraschino, and again freeze
  7. Lastly, add half a pint of stiffly whipped cream, and mould it
  8. Leave it in the ice cave for an hour or two
  9. Serve plain, or with iced whipped cream, slightly flavoured with liqueur
Original Text · last edited 4 days ago
Iced Apple Pudding à la Française.— Peel, core, and quarter two dozen apples, and simmer them over the fire till quite soft; then add to them one pound apricot jam and half a pound of sugar, previously rubbed on the peel of a Seville orange, and when it is all well mixed sieve it, and put into the freezer. Have ready 4oz. of stoned raisins, previously simmered in a little syrup, 1oz. shredded citron, 2oz. blanched and shredded almonds, and a quarter of a pint of preserved cherries drained from their syrup. Add these to the apples and freeze it all a little, then add a gill each of curaçoa and maraschino, and again freeze. Lastly, add half a pint of stiffly whipped cream, and mould it; leave it in the ice cave for an hour or two. Serve plain, or with iced whipped cream, slightly flavoured with liqueur.
Notes
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