Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of candied cherries
- two handfuls of rock salt
- four ounces of almonds
- four ounces of large raisins
- two ounces of sugar
- a gill of strawberry juice
- a pint of water
- a pound of sugar
- a pint of cream
- an ounce of raisins
- an ounce of currants
- an ounce of citron all in small pieces
- a pound of powdered sugar
- a pint of stiff whipped cream
- a quart of water in a saucepan on the fire
- two dozen french chestnuts
- four eggs
- two sherry-glasses of yellow chartreuse
- four candied apricots
- four candied green gages
- four large apples
- three quarters of a pound of sugar
- four lemons
Directions
to support another layer on top, take out the half of that which is in the freezer, place it in your mold on top of the chocolate ice cream. Then mix with the remaining portion of ice cream not quite a gill of strawberry juice, and place in your mold, which leave two hours in the ice, turn the ice cream out, and serve.
592. Nesselrode Pudding. Remove the shells from two dozen French chestnuts, which put in a saucepan, with a little water, then peel off the skin which covers them, and put the chestnuts in a sauce- pan on the fire, with a pint of water and a pound of sugar. Boil them until very soft, then press them through a sieve, and put them again in a saucepan with a pint of cream, in which you mixed the yolks of four eggs. Just before beginning to boil, put your mixture through a sieve, add an ounce of raisins, which you have stoned, an ounce of currants, two sherry-glasses of yellow chartreuse, and freeze it, as described in Art. 586. When frozen, cut four candied apricots, also four candied green gages, and half an ounce of citron all in small pieces, add three ounces of candied cherries ; mix them thoroughly in your ice cream, which put in a mold, a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, in a bowl, in the middle of which place your mold, covering it entirely with the ice and salt, where let it remain two hours, then turn the ice cream out of the mold, first dipping it for a few
seconds in warm water.
206 FRENCH DISHES.
593. Frozen Apple Pudding a la Marie Heloise. Cut four ounces of almonds, and the same of citron, into long thin strips, and boil them in a thick sugar sirup, with four ounces of large raisins, and the same of candied cherries ; when boiled, let them become cold. Pare twenty-four large apples, which cut in quarters, remove the core, and stew them in a little water, then press them through a sieve, add half a pound of powdered sugar and a glass of orange marmalade or quince jelly. When cold, add the almonds, citron, cherries, and raisins, a sherry-glass of brandy, the same of maraschino, and put the whole into a freezer and freeze from ten to fifteen minutes. Then stir into it rapidly a pint of stiff whipped cream, and put into a mold, which place in a large bowl, and surround the mold with cracked ice mixed with about two handfuls of rock salt. Leave it for two hours, then turn it out of the mold on a dish, surround it with whipped cream, to which you have added about two ounces of sugar, and flavored with vanilla.
594. Orange Ice. Put a quart of water in a saucepan on the fire, with three quarters of a pound of sugar, which boil ten minutes, remove from the fire and allow it to become cold. Take the juice of a dozen oranges and four lemons, strain, rasp a lump of sugar with the rind of an orange, which add to the juice, mix all together with the water and sugar, and freeze, as described in Art. 586. Strawberry and raspberry ice are prepared in the same manner, except that they are pressed through a sieve.