Angel Food Pudding

Ingredients

• a cake of medium-size of angel food
• one pint of cream
• half a cup of chopped and seeded raisins
• half a cup of almonds and walnut meats mixed
• half a cup of soft candies or marshmallows

Method

1. 1

   Cut the angel food cake in half.

2. 2

   Whip cream and stir in raisins, nuts, and candies.

3. 3

   Spread over the lower half of the cake, place the upper half on top, and spread with the remaining cream mixture.

4. 4

   Serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 144. The excerpt below is the record exactly as published.

Angel Food Pudding— Apple Betty— Apple Dumplings— Fried Apples— Apple with Meringue— Apple and Sago Pudding—Apple Snow— Banana Shortcake— Banana Souffle— Barley Jelly— Bavarian Cream— Boiled Blackberry Pudding — Charlotte Russe— Coffee Charlotte Russe— Rose Charlotte— Cherry Tapioca— Chestnut Cro- quettes—Chocolate Blanc-Mange— Chocolate Custard— Chocolate Pudding— Corn- starch Pudding— Cornstarch Blanc-Mange with Fruit— Cream Puffs— Cream for the Puffs— Currant Shortcake— Baked Custard— Boiled Custard— Custard Tart— Farina Pudding with Sauce— Fruit Glac€— Fruit in Jelly— Early Summer Fruit Pudding- Gelatine Pudding— Gooseberry Betty— Gooseberry Fool— Huckleberry Shortcake- Irish Moss Blanc-Mange — Junket— Lemons Creamed— Lemon Jelly— Chilled Oranges —Peach Cobbler— Peach Gelatine— Peach Pudding— Peach Tapioca— Pineapple with Strawberries— Prunes with Whipped Cream— Prune Pudding— Pumpkin Custard- Raspberry Cream— Red Raspberry Sago— Rice Cream— Scalloped Rhubarb or Pie- plant—Rhubarb Jelly and Whipped Cream— Snow Pudding— Strawberry Shortcake —Tapioca Pudding— Custard Tapioca Pudding— Fruit Tapioca— Wine Jelly WHEN the warm days of spring come the sweets we eat should be delicate and light. Such sweet dishes lessen the housemother's labors if she will but make them from fresh growths. We greet the spring acids with delight — our sys- tems crave them — and in early spring and summer we have rhubarb, pineapples, gooseberries, strawberries, cherries, cur- rants, and other delicious new growths. ANGEL FOOD PUDDING Use a cake of medium-size of angel food. Cut it through in an upper and under half. For a filling to spread upon these halves — as you spread strawberries on a shortcake — whip stiff one pint of cream. Into it stir half a cup of chopped and seeded raisins, half a cup of almonds and walnut meats mixed, half a cup of soft candies or marshmallows

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