Spongada alla Toledo

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 (19)
almond milk
main mixture
additions after initial freezing
alternative method ingredients
for filling moulds
alternative almond base
Instructions (10)
  1. Pound 8oz. of sweet and 2oz. of bitter almonds with half a pint of water, and wring it through a tammy to express all the juice possible; there should be half a pint of this (known in kitchen parlance as “milk of almonds”)
  2. mix this milk with a pint of strong sugar syrup, the whites of six eggs, and a wineglassful of kirsch
  3. strain it into the freezing pot, and work as in the preceding recipe, to twice its original bulk
  4. add to it 6oz. of roughly chopped burnt almonds and half a pint of whipped cream, and finish freezing as before.
Another way
  1. make a purée of the same quantity of almonds by pounding them when blanched, with about a gill of water, and rubbing this all through a sieve and tammy
  2. mix this with the egg whites and the syrup as before, flavouring it with a good tablespoonful of orange flower water, and colouring it to a pretty pistachio green with vegetable colouring
  3. finish as in the preceding recipe, adding to it some blanched and chopped pistachios.
Serving suggestions
  1. fill a strawberry water, ice-lined plain or egg-shaped mould with the spongada alla Toledo, close it up and freeze for three hours or so
  2. make the spongada by the second almond recipe, using blanched pistachios instead of the sweet almonds
  3. line a melon or any nice shaped mould an inch thick with cherry or raspberry water ice, and fill up with the green spongada, and finish as before.
Original Text · last edited 4 days ago
Spongada alla Toledo.—Pound 8oz. of sweet and 2oz. of bitter almonds with half a pint of water, and wring it through a tammy to express all the juice possible; there should be half a pint of this (known in kitchen parlance as “milk of almonds”), then mix this milk with a pint of strong sugar syrup, the whites of six eggs, and a wineglassful of kirsch; strain it into the freezing pot, and work as in the preceding recipe, to twice its original bulk, when you add to it 6oz. of roughly chopped burnt almonds and half a pint of whipped cream, and finish freezing as before. Another way is to make a purée of the same quantity of almonds by pounding them when blanched, with about a gill of water, and rubbing this all through a sieve and tammy; you now mix this with the egg whites and the syrup as before, flavouring it with a good tablespoonful of orange flower water, and colouring it to a pretty pistachio green with vegetable colouring; finish as in the preceding recipe, adding to it some blanched and chopped pistachios. These make a delicious centre for any sort of ice; for instance, fill a strawberry water, ice-lined plain or egg-shaped mould with the spongada alla Toledo, close it up and freeze for three hours or so; or make the spongada by the second almond recipe, using blanched pistachios instead of the sweet almonds; line a melon or any nice shaped mould an inch thick with cherry or raspberry water ice, and fill up with the green spongada, and finish as before.
Notes
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