Cherry Pudding

Ingredients

• Line a mold with slices of sponge cake
• layer of canned cherries
• layer of hot custard
• pint of milk
• an ounce and a half of gelatine
• the yolks of four eggs
• four ounces of sugar
• a half pint of cream
• the juice of a lemon

Method

1. 1

   Put away to get cold and firm.

2. 2

   Turn out of the mold when ready to serve, and make a sauce of the cherry juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.

CHERRY PUDDING. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— This is easily made and proves as satisfactory as many a more elaborate des- sert. Put pitted and sweetened cherries an inch or so deep in the bottom of a buttered pudding dish and cover with the following mixture: One cup sugar, beaten to a cream with two tablespoons butter, one egg, one cup milk, two cups flour, and two teaspoons baking powder. Flavor with a bit of nutmeg or lemon. Bake; turn from the dish and serve with warm sweet sauce. NO. 12. CHERRY PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Line a mold with slices of sponge cake, then put in a layer of canned cherries; put over this a layer of hot custard, then another lay- er of cake, another of fruit and custard, until the mold is" full. Put away to get cold and firm. Turn out of the mold when ready to serve, and make a sauce of the cherry juice. For the custard, bring to the boiling point a pint of milk, add an ounce and a half of gelatine (that has been previously dissolved in cold water,) the yolks of four eggs and four ounces of sugar. When the custard has thickened, take it off the fire and stir in a half pint of cream and the juice of a lemon

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