Bridge-Whist Pudding

Ingredients

• 1 pint milk
• 1/2 box or 1 tablespoon gelatine
• 1 egg
• 1/4 cup water
• 1 teaspoon vanilla
• 1 cup thick cream
• Candied cherries
• English walnuts
• Lady fingers

Method

1. 1

   Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water.

2. 2

   Add chopped walnuts and cherries and turn into a mold lined with lady fingers.

3. 3

   Stand aside for several hours before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 81. The excerpt below is the record exactly as published.

/2 box or 2 tablespoons gelatine 3 eggl 1 quart milk Pinch of salt 1/2 cup sugar 1 tablespoon vanilla Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire ; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream. BAVARIAN CREAM V2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk 1 cup milk Yolks of 7 eggs 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until hght; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream ; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time. BRIDGE-WHIST PUDDING 1 pint milk Vi box or 1 tablespoon gelatine 1 egg 14 cup water Sugar English walnuts 1 teaspoon vanilla Candied cherries 1 cup thick cream Lady fingers

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