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DESSERTS
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FRUITS
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PAuron Lene besa ee. Ws NGS
PERCU Ties © ake ee
Tipsy Pudding
sliced sponge cake custard:
sherry 1 cup milk
whipped cream 1 cup light cream
chopped almonds 1% cup light brown sugar
1 tablespoon flour
3 egg yolks, beaten
1 teaspoon each vanilla and
almond extract
1 tablespoon brandy✪ Tipsy Pudding
Line a fancy serving bowl with strips of sponge cake dipped lightly in’
sherry. Cover with the cooled custard. Whip 14 to 34 cup of heavy cream
and flavor with 2 tablespoons sherry and a tablespoon of sugar. Cover
the custard with the cream and sprinkle 4% cup of chopped almonds over
the cream. ‘To make the custard scald the milk and cream and pour it
slowly over the yolks beaten thick with the brown sugar and flour. Re-
turn the mixture to the double boiler and cook it a few minutes over
boiling water stirring continuously. Milk and cream must always be
scalded before it is mixed with egg yolks to prevent curdling. If it cooks
too long and does separate a little it may be beaten smooth with a rotary
beater. When it thickens it must be removed immediately from the fire
and let cool. When cold add the flavorings. The finished pudding may
stand an hour in the refrigerator before serving. This will serve 6 or 8
and may be increased to serve 10 or 12 by using a large bow] with enough
sponge cake to line it and the custard increased to 3 or 4 cups of liquid
and the other ingredients in proportion. (M. C.)
[95]
Buttermilk Custard
1 tablespoon butter 2 egg whites, beaten
2 tablespoons flour 1 cup buttermilk
1 Cup sugar pinch soda
2 egg yolks, beaten✪ Buttermilk Custard 1 teaspoon vanilla
Page 31 · 3 recipe records on this page
Presented as published in 1954. 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
. fh, , ; Ve iM i ie ‘i Ny ‘ae : . Paul me iW ay (ay Deh is oe rf u + : ia Pu F iA: ae st vie i ig eS Se we veh GBI Mile pinata apie aie ne ate Kienae pris inh i” We yay he at Hin) eis) ae sth ony less fe, peau sah hie og PUNY i va gahailiat a
fs | NAA “i ii) estat AD A i d aii TH si i cae ii “ae, fat ne y
fen nals \ z r ’ fl i 7) : ¢ ' ‘ ; 4 , f " i 1 i : : 4 ate Ae ‘' oe Aye va ; ‘a oi ashes ay! - h , h ; ry , S / ¢ ft Bigs @! ’ see i. ; our 2 . A vig et " } F ; y \ r 16? Fee : al risa AY rai UR ha 1A ¢ ty of ant ih Tia y ( ip 1 “Wits A | ; ip ) a * ig (9h) | . hae : ; ‘ ‘ i y : sea hs 1h an © ane. ie ay hs ; ‘ , a5, be él ' Ui oS 4 7 ' We oad Bae AS ie Uff ; , ‘ree f J " : if M ; tetany 4, Wi | Mey yy im ie £ Wana ve - if a ae el 8 oh Di The, § he ail "ay # 4 i a « . Aa } A aiue! 4) 7‘ } Ne Foe | . , a. y : at ; my k. i f An LN et) An Mii iy te a ie pis aah ’ un ee aA ae ; - 2 Fevua tbe a bey li ray A i Ay ~ Punt ‘ Pre ian he if ha Hi i , Hl sy ih jae } ih oy Ji my sis sighed Ai Hee 8 a A y Ba i.
Popes eater aaa on ON i. Mees: oe er ee ni yg ae on a re ey He a ON ale aa an a Be, a A
yf
fi iar a 4 AN + aa CMa ; f 4, Pie AIG Wee re at ty
ay Ve a ya i Cae eat ee el
ye ony pS NT amet nv] « res bee my ye Bhs dae LM MIDE 0.9 aR nilia | ahe: a if ‘i ail Ae wh, The ae Smt anh oF earn AYEe i
j Mit, ny eh iy
ota) in & fie” ire ate! ey Ta ey ; ve |
TT AT re H's i] uy xy ey : Lo ee j 4 “) ui ee us fA Me Pie es Hy MP ge ae se oui in) CV tees gh i vy Waals are ne | a Me PAN As ey A aT A Rea ee ?
ue ‘ hf, ne fir) ( ia +} » x Petit IP eee
: pes j " i) pi it a : if
Al ve
fi a math! iy Ely ae , nt, on Bi “Mi Cnt eh x
is eh REN ais TNO iat a ¥) i sie ee | re $i
an By) if
fa i ve iy
y man hi ae e Ud a
Hine “}
a ' HA Ly
H a ve | i ak it me
uA Lr Fu
ay \ VV \* \ » A) co v\ ww) : Nw Me Ze yin > iil) , we AV RAV VANS YN
Say “Tw
r
/
fy
7S
) 4} AWlz,
~N AWN eae eaign se Me,
: RNY :
ele
[7% aA
Up. i
wy
DESSERTS
PUDDINGS
FRUITS
Pele.
) oy a Nba Cae\0// Yar aN) 2
iI \
Cts oy ts are we ; em 1 Gate aay é i Me pee h
oe
P ne A 7 ist i i nahi We | Wy NE
en
« Vas OU YI
ae ea
d tH
“
PAuron Lene besa ee. Ws NGS PERCU Ties © ake ee
Tipsy Pudding sliced sponge cake custard: sherry 1 cup milk whipped cream 1 cup light cream chopped almonds 1% cup light brown sugar
1 tablespoon flour
3 egg yolks, beaten
1 teaspoon each vanilla and almond extract
1 tablespoon brandy
Line a fancy serving bowl with strips of sponge cake dipped lightly in’ sherry. Cover with the cooled custard. Whip 14 to 34 cup of heavy cream and flavor with 2 tablespoons sherry and a tablespoon of sugar. Cover the custard with the cream and sprinkle 4% cup of chopped almonds over the cream. ‘To make the custard scald the milk and cream and pour it slowly over the yolks beaten thick with the brown sugar and flour. Return the mixture to the double boiler and cook it a few minutes over boiling water stirring continuously. Milk and cream must always be scalded before it is mixed with egg yolks to prevent curdling. If it cooks too long and does separate a little it may be beaten smooth with a rotary beater. When it thickens it must be removed immediately from the fire and let cool. When cold add the flavorings. The finished pudding may stand an hour in the refrigerator before serving. This will serve 6 or 8 and may be increased to serve 10 or 12 by using a large bow] with enough sponge cake to line it and the custard increased to 3 or 4 cups of liquid and the other ingredients in proportion. (M. C.)
[95]
Buttermilk Custard
1 tablespoon butter 2 egg whites, beaten 2 tablespoons flour 1 cup buttermilk
1 Cup sugar pinch soda
2 egg yolks, beaten 1 teaspoon vanilla
Records on this page
Tipsy PuddingButtermilk CustardButtermilk Custard