Claret Pudding

Ingredients

• 1 pint claret
• 0.5 teacupful strawberry jam
• 1 lemon
• Sugar to sweeten
• 0.5 glass brandy
• 0.5 oz. gelatine
• 1 gill water

Method

1. 1

   Line a border mould with wine jelly.

2. 2

   Put all the ingredients into a saucepan, dissolve, and allow to infuse for twenty minutes.

3. 3

   Strain, and allow to cool.

4. 4

   Colour if necessary with carmine.

5. 5

   Pour into the lined mould.

6. 6

   Turn out when set, and fill the centre with whipped cream.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 28. The excerpt below is the record exactly as published.

. ^ oz. gelatine. ill water. Lemon juice. [ 131 ] CABINET PUDDING. Decoration. — Wine jelly. Cherries and angelica. 1 sponge cake. 1 oz. ratafias. ^ pint custard. 1 oz. cherries. Filling. ^ gill cream. Sugar, vanilla, rj oz. gelatine, gill water. Line and decorate a mould. Soak the sponge cake and ratafias in the custard, and add the cream beaten lightly, the sugar, flavourings, and dissolved gelatine. Mould when setting. Turn out when set, and deco- rate with chopped jelly. CHARLOTTE RUSSE. Decoration.— Sweet jelly. Pistachios, cherries or violets. 6 or 7 sponge finger biscuits. ^ pint cream. 1 gill milk. Sugar and vanilla. Filling. Few drops lemon juice f i oz. gelatine, gill water. Dishing. — Chopped jelly. Set some jelly in the foot of a plain char- lotte tin and decorate to taste. Trim the [ 182 ] biscuits evenly, and fit tightly round the sides of the tin. Half-whip the cream ; stir in the milk, sugar, and flavourings, and add the dis- solved gelatine. I.eave till almost set, then pour into the tin. When set, trim the biscuits level with the cream ; dip the bottom in water and turn out. Serve on a dish paper, or with chopped jelly round. JV.S. — The bottom of the mould may be lined with biscuits instead of jelly, and decor- ated with whipped cream when turned out. Any cream filling may be substituted for the above mixture, and the charlotte named accordingly. CHARTREUSE OF APRICOT. Decoration. Sweet jelly. Rounds of apricot. Chopped pistachios. Filling. 1^ gill cream. >1 apricot pulp. ^ gill apricot syrup. Sugar. A few drops lemon juice. ( I oz. leaf gelatine, gill water. Dishing. — Chopped jelly. Ifine a plain mould with the jelly, and decorate heavily with the rounds of apricot [ 133 ] ' and chopped pistachios. Line again with jelly very thickly. Half-whip the cream ; stir in the apricot pulp and syrup, the sugar, lemon juice, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly. CHARTREUSE OF ORANGES. Proceed as for Chartreuse of Apricot. Use small sections of tangerine oranges for decoration, and 1^ gill orange juice for inside mixture. CLARET PUDDING. Decoration. — Wine jelly. Filling. i pint claret. ^ teacupful strawberry jam. 1 lemon. Sugar to sweeten. ^ glass brandy. ( ^ ox. gelatine, gill water. Dishing. — 1 gill cream. Line a border mould with wine jelly. Put all the ingredients into a saucepan, dissolve, and allow to infuse for twenty minutes. Strain, [ 134 ] and allow to cool. Colour if necessary with carmine. Pour into the lined mould. Turn out when set, and fill the centre with whipped cream. COFFEE PUDDING. Decoration. — Wiue jelly and silver leaf. 1 ^11 custard. 1 ,, strong coffee. 1 oz. ratafias. 1 oz. sponge cake. ^ gill cream. Filling. Sugar, vanilla. 1 dessertspoonful brandy. J ^ oz. gelatine. ( ^ gill water. Line and decorate mould. Soak the sponge cake and ratafias in custard and coffee ; add the sugar, brandy, vanilla, and the cream lightly whipped. Stir in the dissolved gelatine, and mould when setting. Turn out, and decorate with chopped jelly. L 185 ] CRteME RUBANT. Lining. 2 oz. chocolate. 1 tablespoonful water. 1 gill sweet jelly. Filling. 1 gill cream. 1 ,, custard. 1 tablespoonful brandy. 1 dessertspoonful orange-fipwer water. Vanilla, sugar. 1 dessertspoonful maraschino. A few drops lemon juice. I oz. gelatine. \ gill water. Decoration. — Chopped jelly. Dissolve the chocolate in the water and boil it a minute ; add the jelly, and leave till cool. Line a wet mould with this mixture. Half-whip the cream ; add the custard, sugar, flavouring, and dissolved gelatine. Pour into the mould, and leave till set. Turn out, and decorate with chopped jelly. [ 186 ] CUSTARD. 3 yolks of eggs. 1 dessertspoonful sugar. 1 white. Flavouring. ^ pint milk. Beat the eggs and sugar lightly together ; add the milk heated and the flavouring, and strain into a rinsed pan. Stir over moderate heat till the eggs thicken, without allowing the custard to boil. Turn into a basin, and stir while cooling to prevent a skin forming on the top. N.B. — Two yolks and one white may be used if the custard is not wanted quite so rich. CUP CUSTARD. Prepare the custard as above. When cold, pour into custard cups, and place a ratafia biscuit on top of each. Sprinkle if liked with a little grated nutmeg. i [ 137 ] MERINGUES. 3 whites of eggs. | 6 oz. castor sugar. Have a thick board oiled and covered with oiled paper. Whisk the whites till very stiff, add a pinch of sugar, and whisk again till hard. Fold in all the sugar lightly. Put in a bag with a meringue pipe, and force out in fancy shapes on the paper. Dust with sugar, and put in a cool oven for several hours, till crisp through- out without browning. Remove from the paper, scoop out the inside, and dry off if necessary. Fill with whipped and flavoured cream immediately before use, and decorate with pistachios. iV.J5. — Meringue cases may be made in quantities, and kept in a tin. MILANAISE SOUFFLE. 2 small eggs. 2 oz. castor sugar. 1 lemon. Decoration. — ^ gill cream. 1 gill cream, f ^ oz. gelatine, gill water

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