Chantilly Pudding

Ingredients

• five eggs
• one cupful of powdered sugar
• a cupful of flour
• the grated rind and the juice of one orange
• one teaspoonful of baking-powder
• three quarts of whipped cream
• half a package of gelatine
• a cupful of water
• four table-spoonfuls of wine
• a generous half-cupful of sugar

Method

1. 1

   For the cake, mix the baking powder with the flour.

2. 2

   Beat the yolks of the eggs and sugar until light, then add the orange juice and grated rind, beating for five more minutes.

3. 3

   Beat the whites to a stiff froth and stir into the mixture.

4. 4

   Turn into a deep border mould and bake for thirty-five minutes.

5. 5

   For the cream, soak the gelatine in half of the water for two hours.

6. 6

   Whip the cream and place it in a pan in ice-water.

7. 7

   Sprinkle the wine and sugar over it.

8. 8

   Dissolve the gelatine in half a cupful of boiling water and strain over the cream, stirring until thick.

9. 9

   Pour into the centre of the cake and refrigerate for at least twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 337. The excerpt below is the record exactly as published.

Chantilly Pudding. This pudding is made in two parts, the cake for the border, and the cream for the centre. For the cake use five eggs, one cupful of powdered sugar, a cupful of flour, the grated rind and the juice of one orange, and one tea- spoonful of baking-powder. Mix the baking-powder with the flour. Beat the yolks of the eggs .and the sugar together until the mixture is light. Add the orange juice and grated rind, and beat five minutes longer. Beat the whites of the eggs to a stiff froth, and stir lightly into the other ingredients. Now add the flour, stirring it in lightly. Turn the mixture into a deep border mould, and bake in a moderate oven for thirty-five minutes. On taking from the oven, let it partially cool in the mould. Turn it out on a flat dish. Spread half a pint of straw- berry preserve on the inside of the cake, and set the dish away in a cool place. PUDDINGS. 643 To make the cream one needs three quarts of whipped cream, — a quart of the unwhipped cream will give this quantity, — half a package of gelatine, a cupful of water, four table-spoonfuls of wine, and a generous half-cupful of sugar

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