1462. La Spongada Di Venezza

First, line a spherical iced-pudding-mould with some apricot-water-ice, about the third of an inch thick; and then fill the cavity with the following preparation:

First, scald and then peel eight ounces of pistachios and one ounce of bitter almonds, and pound these into a smooth paste in a mortar - adding, by degrees, a gill of water; and when thoroughly pounded, rub the produce through a tammy. Next, let the puree of pistachios be placed in a basin with a pint of syrup, a table-spoonful of orange-flower-water, ditto of spinach-green, and six whites of eggs that have been pressed through a tammy for the purpose; mix well together, and having poured the preparation into a ready-prepared freezing-pot, proceed immediately to work it as directed in the former cases; and when finished, use it to fill the bombe-shell; which, being completed, and the mould being effectually closed, must be immersed in ice for three hours previously to its being turned out for table.

These spongadi are well qualified to form a rich variety of iced-pud-dings for the second course, and are capable of being greatly varied by introducing different kinds of flavoring; such as all kinds of liqueurs, essences, or pounded sugar impregnated with orange, lemon, vanilla, orange-flowers, cinnamon, bitter almonds, etc, etc. The body of the ice may also be altered by using purees of different kinds of fruits, instead of the milk of almonds or the puree of pistachios.