Iced Cake Recipe

1 quart of milk
6 eggs
1/4 pound of powdered sugar
1 tablespoonful of powdered gelatin
1/4 pound of macaroons and lady fingers, mixed
1/2 pound of conserved cherries or pineapple
1/2 pound of stale sponge cake
Grate the macaroons and lady fingers, and rub them through a coarse sieve.
Cut the sponge cake into slices and then into strips. Put the milk over
the fire in a double boiler and add the eggs and sugar beaten together
until light; stir and cook until the mixture is sufficiently thick to coat
a knife blade. Take from the fire, add the gelatin, strain, and stand
it aside to cool. Garnish the bottom of a two quart melon mold with the
cherries or pineapple, put in a layer of the sponge cake, then a sprinkling
of the macaroons and lady fingers, another layer of the cherries, then the
sponge cake, and so continue until you have all the ingredients used. Add a
teaspoonful of vanilla to the custard, pour it in the mold, cover the mold
with the lid, bind the seam with muslin dipped in paraffin or suet, pack in
salt and ice, and stand aside for three hours.
At serving time, dip the mold quickly into hot water, wipe it off, remove
the lid and turn the pudding on to a cold platter. Pour around a well-made
Montrose Sauce, and send to the table.
This will serve ten or twelve persons.

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