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Chesterfield Ice-Cream Pudding
A large ice-cream mound, hollowed and filled with fruit (pineapples, damsons, etc) and surrounded by 'Chesterfield Biscuits', tiny (c2ins?) wafer cones filled with fruit ice (Francatelli 1846).
See also: Chesterfield Steamed Pudding
The dish appears to be an invention of the Victorian Celebrity Cook Charles Elmé Francatelli, sometime master-cook to the Earl of Chesterfield. The form of the pudding may imitate the spire of the town's Church of St Mary and All Saints, including its distinctive collapsing twist as the ice-cream warms.
Chesterfield Parish Church
A Pineapple Chesterfield Pudding
from The modern cook, by Charles Elme Francatelli
The 'Chesterfield Biscuits' may be the first description of ice-cream cones in an English cookbook.
Original Receipt in 'The royal English and foreign confectioner' by Charles Elme Francatelli (1862);
No 754 Chesterfield Cream Ice
Ingredients: a cinnamon and lemon custard composed of 1½ pint of milk, 12 oz of sugar, 8 yolks of eggs, a stick of cinnamon, the rind of a lemon and a small compote of damsons with a little thick syrup. Freeze the custard stiff, then add half a pint of double cream whipped, set up the ice in a plain mould with a hollowed smooth cavity in the centre, leaving one and a half inches thickness of the ice round the sides of the mould, nearly fill this hollow with the damsons, cover them in with more ice, put a lid on the mould, imbed it in rough ice and salt and when sent to table; garnish the base with Chesterfield biscuits
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)
1342. ICED PUDDING, A LA CHESTERFIELD.
Grate one pound of pine-apple into a basin, add this to eight yolks of eggs, one pint and a half of boiled cream, one pound of sugar, and a very little salt; stir the whole together in a stewpan over a stove fire until the custard begins to thicken; then pass it through a tammy, by rubbing with two wooden spoons, in the same manner as for a puree, in order to force the pineapple through the tammy. This custard must now be iced in the usual manner, and put into a mould of the shape represented in the annexed wood-cut; and iu the centre of the iced cream, some Macedoine ice of red fruits, consisting of cherries, currants, strawberries and raspberries in a cherry-water ice, must be introduced; cover the whole in with the lid, then immerse the pudding in rough ice in the usual way, and keep it in a cool place until wanted.
When about to send the pudding to table, turn it out of the mould on to its dish, ornament the dish with a kind of drooping feather, formed with green angelica cut in strips, and arranged as represented in the wood-cut; garnish the base with small gauffres, filled with some of the iced cream reserved for the purpose, place a straw berry on the top of each, and serve.
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