Claret Pudding

Ingredients

• One glass claret
• eight eggs
• one tablespoon of gelatine
• half cup granulated sugar
• one cup chopped almonds

Method

1. 1

   Line the dish with maccaroni and cherries; let wine come to a boil; add the gelatine; then beaten yolks, sugar and nuts.

2. 2

   Let all come to a boil.

3. 3

   Add to the well-beaten whites and pour over the maccaroons.

4. 4

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.

One glass claret, eight eggs, one tablespoon of gelatine dissolved in water, half cup granu- lated sugar, one cup chopped almonds. Line the dish with maccaroni and cherries; let wine come to a boil; add the gelatine; then beaten yolks, sugar and nuts. Let all come to a boil. Add to the well-beaten whites and pour over the maccaroons. Serve with whip- ped cream. NO. 7. CALIFORNIA TAPIOCA PUDDING. (Original.) Emilia Dundberg, 2400 South Flow- er street, Los Angeles.— Two tablespoons tapi- oca, soaked over night in a little water; in the morning add one-half cup sugar, one pint of milk, two eggs. Heat the milk; add the tapioca and boil twenty minutes; beat the yolks of the eggs, sugar, two teaspoons flour and little salt; stir into the milk and boil five minutes. Pour into a pudding pan; beat the whites with three teaspoons sugar; spread over the top and set in the oven to brown. In the bottom of a glass dish have some stemmed strawberries or stoned cher- ries, or sliced oranges. Sprinkle with sugar and add a few chopped figs, seeded raisins and walnuts. Wet a knife, slip around edge of pudding to loosen, and lay over the fruit. Serve with cream and sugar. NO. 8. CARROT PUDDING. Miss Crowe. 1441 Iowa street, Los Angeles.— One and one- half cups flour, one cup white sugar, one cup suet, one cup raisins, one cup currants, one cup grated potatoes, one cup grated carrots, one teaspoon soda dissolved in hot water, one teaspoon salt; spices to taste. Steam three hours. NO. 9. CARROT PUDDING

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