Pouding Tutti Frutti

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)
Italian meringue
Custard
Flavoring and additions
Instructions (5)
  1. Make an Italian meringue with one white of egg and a little sugar syrup.
  2. Make a custard with the yolks of eight to ten eggs, one and half pints of new milk or single cream, and 6oz. to 8oz. of sugar.
  3. When this is sufficiently thickened, three-parts freeze, then add to it the meringue, a gill of maraschino, and lastly a few drops of essence of cinnamon.
  4. Again freeze it, then stir in half a pint of stiffly whipped cream and 1oz. each of pistachios, blanched and shredded, dried cherries, and candied citron and orange peel, all cut into small dice.
  5. Mould in a pudding mould and set in the ice cave in the usual way.
Original Text · last edited 4 days ago
Pouding Tutti Frutti.— Make an Italian meringue with one white of egg and a little sugar syrup; and also make a custard with the yolks of eight to ten eggs, one and half pints of new milk or single cream, and 6oz. to 8oz. of sugar; when this is sufficiently thickened, three-parts freeze, then add to it the méringue, a gill of maraschino, and lastly a few drops of essence of cinnamon. Again freeze it, then stir in half a pint of stiffly whipped cream and 1oz. each of pistachios, blanched and shredded, dried cherries, and candied citron and orange peel, all cut into small dice. Then mould in a pudding mould and set in the ice cave in the usual way.
Notes
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