Cold Cabinet Pudding

Ingredients

• 1 1/4 tablespoons granulated gelatine
• 1/2 cup sugar
• 2 tablespoons brandy
• 1/4 cup cold water
• 1 teaspoon vanilla
• 2 cups scalded milk
• Yolks 3 eggs
• 6 macaroons
• 6 lady-fingers

Method

1. 1

   Soak gelatine.

2. 2

   Make a custard with eggs, milk, and sugar.

3. 3

   Strain, add soaked gelatine, cool slightly, and arrange a mould in ice-water.

4. 4

   Decorate with candied cherries and angelica.

5. 5

   Cover with mixture, adding layers of lady-fingers and macaroons dipped in custard.

6. 6

   Garnish with candied cherries and serve with cream.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 108. The excerpt below is the record exactly as published.

Cold Cabinet Pudding. 11/4 tablespoons granulated Mi cup sugar. gelatine. 2 tablespoons brandy. i/i cup cold water. 1 teaspoon vanilla. 2 cups scalded milk. 6 macaroons. Yolks 3 eggs. 6 lady-fingers

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