Brandy Pudding

Ingredients

• half a pint of cream
• a gill of noyeau
• the strained juice of a lemon
• a little boiled isinglass

Method

1. 1

   Make a good rich custard, well flavoured with vanilla and sweetened to taste; when cold strain the custard smooth and add the cream, noyeau, lemon juice, and isinglass.

2. 2

   Then put the whole into a pudding mould and ice it, and serve brandy sauce with it.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Brandy Pudding. Make a good rich custard, well flavoured with vanilla and sweetened to taste ; when cold strain the custard smooth and add half a pint of cream, a gill of noyeau, the strained juice of a lemon, and a little boiled isinglass

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