Garnish a mould with a few crystallized fruits✪ MOCK ICE PUDDING of different
colours, and then fill with alternate layers of macaroons and rata-
fias. Soak the Gelatine in sufficient milk to cover it for about
fifteen minutes, and dissolve slowly over the fire. Strain the Gela-
tine into a custard (made of eggs, sugar, and remaining boiling
milk). Let it cool. Strain and pour into the prepared mould.
Place the mould in a basin surrounded with crushed ice and keep
in a cool place until required for table. To serve, turn out quickly
on to a cold dish.
A gill of cream would be a great improvement.
(91) RIZ A L’IMPERATRICE.
^ pint of Clear Jelly (as per ^ oz. Angelica.
Recipe i or 3). J lb. Rice.
A oz. Cox’s Gelatine. i quart Milk.
3 ozs. Castor Sugar. A few drops Cox’s Vanilla
^ pint Cream. Essence.
I oz. Glac6 Cherries.
Soak the Gelatine in a little milk for about fifteen minutes and
dissolve over the fire. Coat the inside of a mould with a thin
la3'er of jelly (see Recipe 25) and decorate with cherries and
angelica Wash, pick, blanch, and cook the rice in the remaining
milk till tender. It should have plenty of time, as it must be
cooked very slowly so that the rice well absorbs the milk. Turn
into a basiri and let cool. Now add the cream, dissolved Gelatine,
sugar, and vanilla essence. Stir well and pour into the decorated
mould. When firm turn out and serve with preserved apricots,
peaches, or compote of prunes.
(92) KIMBERLEY MOULD.
f gill of Water.
y oz. Cox’s Gelatine.
pints of Milk. 2 ozs. Loaf Sugar.
1 teaspoon.ful Cox’s Vanilla Thin rind of i Lemon,
or Almond Essence. Yolks of 2 Eggs.
Soak the Gelatine in the water for about ten minutes. Simmer
the milk with the lemon rind, remove the rind, add the well-beaten
yolks of eggs, and stir over the fire until thick, but do not let it
boil, then add the sugar and Gelatine and stir till dissolved.
Remove from the fire, add the flavouring and strain. Stir occasion-
ally until beginning to set and pour into a wetted mould. When
set, turn out and serve.
(93) ORANGE PUDDING.
^ oz, Cox’s GeLATiNE. 3 large or 4 small sweet Oranges.
I pint Milk. 3 tablespoonfuls Castor Sugar.
3 Eggs. ^ gill of water.
Soak the Gelatine in the water for ten minutes, and then dis-
solve gently over the fire. Make a custard of the milk, yolks of eggs,
and two tablespoonfuls of sugar, and strain in the Gelatine. Pare
the oranges, free them from all seeds and pith, roll in sugar, place
them in quarters into a deep dish, and w'hen the custard is cooled,
pour it over the fruit and let it stand till firm. Whip the whites of
the eggs to a stiff froth, then add the rest of the sugar, and cover
the pudding with this meringue and serve.
(94) QDEEN MAB PUDDING.
} oz. Cox’s Gelatine. \ lb. Macaroons.
1 pint Custard. 2 ozs. Ratafias,
pint Sherry. Apricot Jam.
2 ozs. Sugar. A little cold Milk.
Fill a mould with alternate layers of macaroons and ratafias,
with a little jam between ; saturate with the sherrj' ; soak the
Gelatine in sufficient milk to cover, then dissolve over the fire.
Strain into the custard, add the sugar, and pour into the mould.
Set aside until firm, turn out and serve.
(95) RHUBARB CHARLOTTE.
ozs. Cox's Gelati.ve. ^ lb. Loaf Sugar.
J lb. cut Rhubarb. pints Water, or more if
The grated rind and juice or required.
I Lemon. Whipped whites of 2 Eggs. ✪ Queen Mab Pudding
Page 24 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Garnish a mould with a few crystallized fruits of different colours, and then fill with alternate layers of macaroons and ratafias. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, and dissolve slowly over the fire. Strain the Gelatine into a custard (made of eggs, sugar, and remaining boiling milk). Let it cool. Strain and pour into the prepared mould. Place the mould in a basin surrounded with crushed ice and keep in a cool place until required for table. To serve, turn out quickly on to a cold dish.
A gill of cream would be a great improvement.
(91) RIZ A L’IMPERATRICE.
^ pint of Clear Jelly (as per ^ oz. Angelica.
Recipe i or 3). J lb. Rice.
A oz. Cox’s Gelatine. i quart Milk.
3 ozs. Castor Sugar. A few drops Cox’s Vanilla
^ pint Cream. Essence.
I oz. Glac6 Cherries.
Soak the Gelatine in a little milk for about fifteen minutes and dissolve over the fire. Coat the inside of a mould with a thin layer of jelly (see Recipe 25) and decorate with cherries and angelica Wash, pick, blanch, and cook the rice in the remaining milk till tender. It should have plenty of time, as it must be cooked very slowly so that the rice well absorbs the milk. Turn into a basiri and let cool. Now add the cream, dissolved Gelatine, sugar, and vanilla essence. Stir well and pour into the decorated mould. When firm turn out and serve with preserved apricots, peaches, or compote of prunes.
(92) KIMBERLEY MOULD.
f gill of Water.
y oz. Cox’s Gelatine.
pints of Milk. 2 ozs. Loaf Sugar.
1 teaspoonful Cox's Vanilla Thin rind of i Lemon, or Almond Essence. Yolks of 2 Eggs.
Soak the Gelatine in the water for about ten minutes. Simmer the milk with the lemon rind, remove the rind, add the well-beaten yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and Gelatine and stir till dissolved. Remove from the fire, add the flavouring and strain. Stir occasionally until beginning to set and pour into a wetted mould. When set, turn out and serve.
(93) ORANGE PUDDING.
^ oz. Cox's Gelatine. 3 large or 4 small sweet Oranges.
I pint Milk. 3 tablespoonfuls Castor Sugar.
3 Eggs. ^ gill of water.
Soak the Gelatine in the water for ten minutes, and then dissolve gently over the fire. Make a custard of the milk, yolks of eggs, and two tablespoonfuls of sugar, and strain in the Gelatine. Pare the oranges, free them from all seeds and pith, roll in sugar, place them in quarters into a deep dish, and when the custard is cooled, pour it over the fruit and let it stand till firm. Whip the whites of the eggs to a stiff froth, then add the rest of the sugar, and cover the pudding with this meringue and serve.
(94) QDEEN MAB PUDDING.
} oz. Cox’s Gelatine. \ lb. Macaroons.
1 pint Custard. 2 ozs. Ratafias,
pint Sherry. Apricot Jam.
2 ozs. Sugar. A little cold Milk.
Fill a mould with alternate layers of macaroons and ratafias, with a little jam between ; saturate with the sherrj' ; soak the Gelatine in sufficient milk to cover, then dissolve over the fire. Strain into the custard, add the sugar, and pour into the mould. Set aside until firm, turn out and serve.
(95) RHUBARB CHARLOTTE.
ozs. Cox's Gelati.ve. ^ lb. Loaf Sugar.
J lb. cut Rhubarb. pints Water, or more if
The grated rind and juice or required.
I Lemon. Whipped whites of 2 Eggs.
Records on this page
KIMBERLEY MOULDORANGE PUDDINGMARSALA PUDDINGMOCK ICE PUDDINGRIZ A L’IMPERATRICEQueen Mab PuddingRhubarb CharlotteApple Charlotte