Cold Cabinet Pudding

Ingredients

• Six Savoys
• Two ounces of Ratafias
• Half a pint of Milk
• Half an ounce of French Gelatine
• The Yolks of four Eggs
• Two ounces of dried Cherries
• Half a gill of Cream
• One ounce of Castor Sugar
• One teaspoonful of Essence of Vanilla

Method

1. 1

   Ornament the bottom of a pint mould with the cherries and angelica.

2. 2

   Split the savoys in half, and line the sides of the mould with them.

3. 3

   Put in the ratafias.

4. 4

   Stir the yolks of eggs into the milk, heat until thickened, then add melted gelatine.

5. 5

   Once cool, mix in cream, vanilla, and sugar, then pour into the mould.

6. 6

   Set in a cool place until firm, then turn out and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 74. The excerpt below is the record exactly as published.

Cold Cabinet Pudding. Ingredunts, Six Savoys. Two ounces of Eatafias. Half a pint of Milk. Half an ounce of French Gelatine. The Yolks of four Eggs. Two ounces of dried Cherries. Half a gill of Cream. One ounce of Castor Sugar. One teaspoonful of Essence of Vanilla

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