Albany Pudding

Ingredients

• | oz. of gelatine
• | lb. of sugar
• Flavoimng essence
• Preserved fruit
• 3 tablespoonsful of rice
• 1 pint of milk
• ^ pint of rich custard
• J pint of cream

Method

1. 1

   Wash the rice and boil it in the milk with the sugar and flavouring essence until quite soft.

2. 2

   Dissolve the gelatine in hot milk, add it to the rice with the cream whipped to a stiff froth; mix all thoroughly, and pour into a mould.

3. 3

   When cold turn out and serve with custard and preserved fruit.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 50. The excerpt below is the record exactly as published.

ALBANY PUDDING. INGREDIENTS. | oz. of gelatine | lb. of sugar Flavoimng essence Preserved fruit METHOD. ,Wash the rice and boil it in the milk with the sugar and flavouring essence until quite soft. Dissolve the gelatine in hot milk, add it to the rice with the cream whipped to a stiff froth ; mix all thoroughly, and pour into a mould. When cold turn out and serve with custard and preserved fruit. 3 tablespoonsful of rice 1 pint of milk ^ pint of rich custard J pint of cream

Cook this with the app: pantry check, scaling, and the assistant.