Chantilly Pudding

Ingredients

• the yolks of four eggs
• one cup of powdered sugar
• the grated rind of one lemon
• the whites of the four eggs
• two gills of flour
• one pint of rich cream
• a tablespoon of powdered sugar
• one tablespoon of Madeira

Method

1. 1

   Beat yolks with sugar and lemon rind, then fold in whipped egg whites.

2. 2

   Add sifted flour, pour into a buttered mould, and bake.

3. 3

   Fill with whipped cream sweetened and flavored with Madeira, and decorate with pink cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 170. The excerpt below is the record exactly as published.

Chantilly Paddinff Beat the yolks of four eggs with one cup of powdered sugar until they are very light and creamy, then add the grated rind of one lemon. Whip the whites of the four eggs until they are very stiff, then gradually stir in the yolks. Use a wire whisk and cut through the mixture. Do not stir more than neces- sary. Add two gills of flour which has been sifted twice. Butter a cylinder mould and dredge it with sugar. Pour in the mixture, filling the mould about three-quarters full, allow- ing it room to rise. Bake in a moderate oven twenty to twenty- five minutes. Turn it out of the mould and set away to cool. Whip very stiff one pint of rich cream, sweeten with a table- spoon of powdered sugar, and flavor with one tablespoon of Madeira

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