Castle Baskets

Ingredients

• Six Castle Puddings (made as No. 233)
• Four ounces Red Currant Jelly
• Three gills of Cream
• Three ounces of Angelica
• Juice of half a Lemon
• Two ounces of Cocoa-nut
• One tablespoonful of Sugar

Method

1. 1

   Take the castle puddings, scoop out the middles, roll them in a little jelly, then in the cocoa-nut.

2. 2

   Whip the cream with the sugar until thick; add the lemon juice; fill the baskets with this.

3. 3

   Cut the angelica into long strips and form the handles to the baskets.

4. 4

   Serve cold.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 54. The excerpt below is the record exactly as published.

Castle Baskets. Ingredients. Six Castle Puddings (made as No. 233). Four ounces Red Currant Jelly. Three gills of Cream. Three ounces of Angelica. Juice of half a Lemon. Two ounces of Cocoa-nut. One tablespoonful of Sugar

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