First grate the rind very thinly off two of the
oranges and rub it into the sugar until the two are
thoroughly blended. Then make a custard with
the milk, eggs, and this flavoured sugar, let it cool,
and add the strained juice of one of the oranges.
Peel the remaining two oranges, remove every par-
ticle of white skin, and cut the inside juicy part
into small pieces, free from seeds. Sprinkle these
pieces with sugar, pour over them the wine or
liqueur, and let them stand for some time. Now
whip the cream and add to it the cold custard ;
turn the mixture into a freezing pot and half
freeze it. Then add the pieces of orange, the
candied peel finely chopped, and the macaroon
crumbs. Freeze again, and, when sufficiently firm,
pack into a pudding mould and bury in ice from
2 to 3 hours.
Sufficient for 8 persons.
2228. Pouding Glacd a la Rose
3 gills milk.
3 gills cream.
1 gill rose water.
i lb. castor sugar.
| tea-sp. vanilla.
A few drops carmine✪ Pouding Glace a la Rose.
Put all the ingredients except the carmine into
a freezing pot, and freeze until stiff enough to mould
— do not make it too hard, or it will not shape nicely.
Then colour half the mixture a pretty rose pink,
and pack it into a mould in alternate spoonfuls
with the white. Freeze for 3 or 4 hours, then, when
required, turn out and decorate with sprays of
maidenhair fern and some pretty rose petals or
small rosebuds.
Note. — The mixture may be made less rich by
using all milk and adding just a little whipped
cream when half frozen.
Sufficient for 8 persons.
2229. Pouding en Surprise, 1
A cabinet pudding. I Apricot or chocolate
Some cream ice. I sauce.✪ Pouding en Surprise, 1
Make a good cabinet pudding as directed in
Recipe 1747, using double quantities of the in-
gredients. Steam it carefully in a plain charlotte
or souffle mould, and, when firm to the touch, lift
it from the steamer and allow it to stand a few
minutes. Then turn it out, with a very sharp
knife cut a slice about | inch in thickness off the
top, reserving this carefully without breaking.
488
COOKERY FOR EVERY. HOUSEHOLD
Now scoop out the centre of the pudding, leaving
a good hollow, and fill this with a well-frozen ice-
cream mixture. Put on the top slice again, pour
the hot sauce (Recipe 774 or 783) over, decorate
with a sprinkling of pistachio nuts or pieces of pre-
served fruits, and serve at once.
Notes. — Many different puddings can be made in
this way by simply varying the ice cream and the
sauce. Small sponge puddings or castle puddings
may be used instead of the cabinet pudding. A
pudding of this , kind is always a novelty, and it is
a cause of wonderment to find a frozen mixture
inside a hot. It is a good plan to add 1 or 2 sheets
of gelatine to the inside mixture before freezing
it ; it will hold together longer.
Sufficient for 8 to 10 persons.
2230. Pouding en Surprise, 2
Page 784 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
First grate the rind very thinly off two of the oranges and rub it into the sugar until the two are thoroughly blended. Then make a custard with the milk, eggs, and this flavoured sugar, let it cool, and add the strained juice of one of the oranges. Peel the remaining two oranges, remove every particle of white skin, and cut the inside juicy part into small pieces, free from seeds. Sprinkle these pieces with sugar, pour over them the wine or liqueur, and let them stand for some time. Now whip the cream and add to it the cold custard ; turn the mixture into a freezing pot and half freeze it. Then add the pieces of orange, the candied peel finely chopped, and the macaroon crumbs. Freeze again, and, when sufficiently firm, pack into a pudding mould and bury in ice from 2 to 3 hours.
Sufficient for 8 persons.
2228. Pouding Glacd a la Rose
3 gills milk.
3 gills cream.
1 gill rose water.
i lb. castor sugar.
| tea-sp. vanilla.
A few drops carmine.
Put all the ingredients except the carmine into a freezing pot, and freeze until stiff enough to mould — do not make it too hard, or it will not shape nicely. Then colour half the mixture a pretty rose pink, and pack it into a mould in alternate spoonfuls with the white. Freeze for 3 or 4 hours, then, when required, turn out and decorate with sprays of maidenhair fern and some pretty rose petals or small rosebuds.
Note. — The mixture may be made less rich by using all milk and adding just a little whipped cream when half frozen.
Sufficient for 8 persons.
2229. Pouding en Surprise, 1
A cabinet pudding. I Apricot or chocolate Some cream ice. I sauce.
Make a good cabinet pudding as directed in Recipe 1747, using double quantities of the ingredients. Steam it carefully in a plain charlotte or souffle mould, and, when firm to the touch, lift it from the steamer and allow it to stand a few minutes. Then turn it out, with a very sharp knife cut a slice about | inch in thickness off the top, reserving this carefully without breaking.
Now scoop out the centre of the pudding, leaving a good hollow, and fill this with a well-frozen icecream mixture. Put on the top slice again, pour the hot sauce (Recipe 774 or 783) over, decorate with a sprinkling of pistachio nuts or pieces of preserved fruits, and serve at once.
Notes. — Many different puddings can be made in this way by simply varying the ice cream and the sauce. Small sponge puddings or castle puddings may be used instead of the cabinet pudding. A pudding of this , kind is always a novelty, and it is a cause of wonderment to find a frozen mixture inside a hot. It is a good plan to add 1 or 2 sheets of gelatine to the inside mixture before freezing it ; it will hold together longer.
Sufficient for 8 to 10 persons.
2230. Pouding en Surprise, 2
Records on this page
Pouding Glace a la RosePouding en Surprise, 1