Recipes > Desserts > Puddings > Pudding GlacÚ Ó la Allemande

Pudding GlacÚ Ó la Allemande


  • 2 dozen lady fingers
  • Madeira wine or maraschino
  • 1 pint cream
  • yolks of 6 eggs
  • 6 tablespoonfuls sugar
  • 1 teaspoonful vanilla extract
  • 1 pint whipped cream
  • apricot marmalade or fruit jelly


Put the lady fingers on a long plate and pour over them some Madeira wine or maraschino; set a plain form without a tube in ice and rock salt; stir the cream with the yolks, sugar and vanilla extract over the fire till nearly boiling; when cold put in a freezer and freeze till it begins to thicken; then add the whipped cream and freeze for a few minutes longer; then put a layer of this cream into the plain form, standing in ice, put over this a layer of lady fingers and a few spoonfuls apricot marmalade or fruit jelly, then a layer of cream again; continue this way until all is used; let the last layer be cream; put on the cover, paste a piece of buttered paper around the edge of it and bury the form completely in ice and rock salt; let it remain 1 hour; then serve, garnished with fancy cake. NOTE. If a form is not handy a 3-quart tin kettle will do.


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Desserts and Salads (1920).

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