A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label iced pudding. Show all posts
Showing posts with label iced pudding. Show all posts

Iced Pudding - The French Method - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Iced Pudding - The French Method - Kosher Recipes And Cooking - Food For Shabbat - Homemade



ICED PUDDING.


Parboil three quarters of a pound of Jordan almonds, and one quarter of bitter almonds, remove the skins and beat them up to a paste, with three quarters of a pound of white pounded sugar, add to this six yolks of beaten eggs, and one quart of boiled cream, stir the whole for a few minutes over a stove fire, strain it, and pour it into a freezing pot, used for making ices; it should be worked with a scraper, as it becomes set by freezing; when frozen sufficiently firm, fill a mould with it, cover it with the lid, and let it remain immersed in rough ice until the time for serving.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore