Iced Pudding à la Prince de Galles

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 (8)
custard
strawberry mixture
garnish
Instructions (7)
  1. Make a rich custard with eight eggs, rather more than a pint of boiling cream, 5oz. or 6oz. of sugar, and a little vanilla, either stick or essence.
  2. Toss in a sugar boiler two pottles of ripe and very red strawberries, with 6oz. or 7oz. of caster sugar, till they all begin to simmer.
  3. Add the strawberry mixture to the hot custard and rub it all through a tammy.
  4. Freeze in the usual way.
  5. Mould and freeze in the ice cave.
  6. Serve garnished with a macédoine of strawberries, or other fruit, on which you have poured some liqueur flavoured hot syrup.
  7. When cold set it on ice till wanted.
Original Text · last edited 4 days ago
Iced Pudding à la Prince de Galles.— Make a rich custard with eight eggs, rather more than a pint of boiling cream, 5oz. or 6oz. of sugar, and a little vanilla, either stick or essence. Toss in a sugar boiler two pottles of ripe and very red strawberries, with 6oz. or 7oz. of caster sugar, till they all begin to simmer, then add it to the hot custard and rub it all through a tammy; freeze in the usual way, then mould and freeze in the ice cave, and serve garnished with a macédoine of strawberries, or other fruit, on which you have poured some liqueur flavoured hot syrup, and when cold set it on ice till wanted.
Notes
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