Coffee Pudding - Mrs. J. E. Alexander

Ingredients

• 1 pint of cream
• % package gelatine
• 1 cup milk
• 1 large cup of strong coffee
• 1 cup sugar
• whites of 2 eggs

Method

1. 1

   Dissolve gelatine in boiling coffee with sugar, strain and let cool.

2. 2

   When gelatine is cold, whip it slowly into beaten whites until firm, then add whipped cream.

3. 3

   Mold and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.

COFFEE PUDDING — Mrs. J. E. Alexander. 1 pint of cream whipped light, % package gelatine dissolved in 1 cttp milk, I large cup of strong coffee, 1 cup sugar, whites of 2 eggs. Add the sugar and gelatine to the boiling coffee, strain and let cool; when the gelatine is cold, whip it slowly into the beaten whites until it is a firm froth, then add the whipped cream. Mold, and serve with cream. COFFEE JELLY— Mrs. W. F. Jones % package of Knox's gelatine in % cup cold water, *% cup sherry, o cups hot coffee, 1 cup sugar. Dissolve gelatine in cold water, pour over boiling coffee, add sugar and sherry and strain into wet mold'. Serve with unsweetened whipped cream. If sherry is omitted use a little more coffee. COFFEE CHARLOTTE RUSSE— Mrs. Thos. S. Bonneau. In making Charlotte Russe % cup of black coffee, sweetened to taste and mixed with a teaspoonful of lemon juice, makes a delicious flavor. It is put with about a pint of rich cream, chilled and whipped to a troth, poured into molds lined with sponge cake and heaped at the top.. NORWEGIAN CHARLOTTE~Mrs. Geo. L. Richardson. Make sponge cake in 3 layers, beat whites of 2 eggs, add 2 table- spoons powdered sugar; Mix % lb. chopped almonds into % of this and spread on first layer. Mix other half with maraschino cherries cut fine and spread on second layer. After putting on top layer, cut centers from 2 upper layers, leaving about a 2 in. -rim. Make a custard of 1 cup milk

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