Beat the whites of the eggs to a light but not a dry
froth, and add them to the strained liquid. Place the
bowl containing the preparation in a basin of ice-water,
and beat for about five minutes. When the mixture
begins to cool, — as it should in about ten minutes, — stir
it frequently until it thickens slightly ; then turn it into
a mould, and set in an ice-chest to harden. About two
hours will be needed to harden the mixture sufficiently.
The special point to be attained in making an Alpine
pudding is to have the egg whites partially separate
from the jelly, so that when the pudding is turned out
there shall be clear jelly on top and a rather white
sponge at the bottom. This result is obtained by pour-
ing the mixture into the mould as soon as it begins to
thicken. But care must be taken to mix enough jelly
with the whites to give them flavor and body. At serv-
ing-time dip the mould in warm water, wipe it, and then
turn the contents out on a large flat dish. Pour custard
sauce around the pudding.
Sauce. • — For one pint of sauce use a pint of milk, two
eggs, besides the three yolks left from the pudding, one-
third of a cupful of sugar✪ Alpine Pudding, one-eighth of a teaspoonful
of salt, and half a teaspoonful of vanilla.
Beat the eggs, sugar, and salt together. Add half a
cupful of the milk, and put the remainder on the stove
in a double-boiler. When it begins to boil, pour it over
the egg mixture, and stir well. Put the mixture in the
double-boiler, and cook, stirring all the while, until it
thickens, — say for about five minutes. Take the sauce
from the fire, and pour it into a bowl or pitcher. Add
the vanilla extract, and stir the sauce for a few minutes.
Place the dish in a pan of cold water, and stir the con-
tents occasionally until they become cool.
652 MISS PARLOA'S KITCHEN COMPANION.
Pineapple Pudding.
Use half a package of gelatine, the yolks of six eggs,
three cupfuls of milk, one cupful of sugar, three cupfuls
of grated pineapple, and one-fourth of a teaspoonful of
salt✪ Pineapple Pudding.
Soak the gelatine in half a cupful of the cold milk for
two hours. At the end of that time put two cupfuls of
milk into the double-boiler, and on the stove. Beat
together the sugar, salt, and yolks of the eggs. Add to
this mixture the remaining half-cupful of cold milk.
Now stir into the boiling milk the pineapple, gelatine,
and egg mixture. Cook for four minutes, stirring all
the while. Take from the fire, and stir in cold water
for five minutes ; then turn into a mould that has beer,
rinsed in cold water. Set away in a cold place for five
or six hours.
Strawberry Pudding.
In making this pudding one combines a cupful of
sifted flour, two cupfuls of sugar, a teaspoonful of
baking-powder, four eggs, the juice of a lemon, a quart
of strawberries, and two quarts of whipped cream✪ Strawberry Pudding (a
pint of cream in the ordinary state makes two quarts
when whipped).
Beat together a cupful of the sugar, the lemon juice,
and the yolks of the eggs. Beat the whites to a stiff
froth, and add them to the yolks and sugar. Mix the
baking-powder and flour, and sift upon the liquid mix-
ture; then stir gently. Lightly butter a deep round
pan, and, pouring the mixture into it, bake for thirty-
five minutes in a moderate oven.
Page 342 · 4 recipe records on this page
Presented as published in 1887. 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
Beat the whites of the eggs to a light but not a dry froth, and add them to the strained liquid. Place the bowl containing the preparation in a basin of ice-water, and beat for about five minutes. When the mixture begins to cool, — as it should in about ten minutes, — stir it frequently until it thickens slightly ; then turn it into a mould, and set in an ice-chest to harden. About two hours will be needed to harden the mixture sufficiently.
The special point to be attained in making an Alpine pudding is to have the egg whites partially separate from the jelly, so that when the pudding is turned out there shall be clear jelly on top and a rather white sponge at the bottom. This result is obtained by pouring the mixture into the mould as soon as it begins to thicken. But care must be taken to mix enough jelly with the whites to give them flavor and body. At serving-time dip the mould in warm water, wipe it, and then turn the contents out on a large flat dish. Pour custard sauce around the pudding.
Sauce. • — For one pint of sauce use a pint of milk, two eggs, besides the three yolks left from the pudding, onethird of a cupful of sugar, one-eighth of a teaspoonful of salt, and half a teaspoonful of vanilla.
Beat the eggs, sugar, and salt together. Add half a cupful of the milk, and put the remainder on the stove in a double-boiler. When it begins to boil, pour it over the egg mixture, and stir well. Put the mixture in the double-boiler, and cook, stirring all the while, until it thickens, — say for about five minutes. Take the sauce from the fire, and pour it into a bowl or pitcher. Add the vanilla extract, and stir the sauce for a few minutes. Place the dish in a pan of cold water, and stir the contents occasionally until they become cool.
Pineapple Pudding.
Use half a package of gelatine, the yolks of six eggs, three cupfuls of milk, one cupful of sugar, three cupfuls of grated pineapple, and one-fourth of a teaspoonful of salt.
Soak the gelatine in half a cupful of the cold milk for two hours. At the end of that time put two cupfuls of milk into the double-boiler, and on the stove. Beat together the sugar, salt, and yolks of the eggs. Add to this mixture the remaining half-cupful of cold milk. Now stir into the boiling milk the pineapple, gelatine, and egg mixture. Cook for four minutes, stirring all the while. Take from the fire, and stir in cold water for five minutes ; then turn into a mould that has been rinsed in cold water. Set away in a cold place for five or six hours.
Strawberry Pudding.
In making this pudding one combines a cupful of sifted flour, two cupfuls of sugar, a teaspoonful of baking-powder, four eggs, the juice of a lemon, a quart of strawberries, and two quarts of whipped cream (a pint of cream in the ordinary state makes two quarts when whipped).
Beat together a cupful of the sugar, the lemon juice, and the yolks of the eggs. Beat the whites to a stiff froth, and add them to the yolks and sugar. Mix the baking-powder and flour, and sift upon the liquid mixture; then stir gently. Lightly butter a deep round pan, and, pouring the mixture into it, bake for thirtyfive minutes in a moderate oven.
Records on this page
Alpine PuddingCustard SaucePineapple PuddingStrawberry Pudding