Crystal Palace Pudding

Ingredients

• half an ounce of gelatine
• one pint of milk
• two ounces of corn flour
• two and a half ounces of sugar
• four eggs

Method

1. 1

   Melt gelatine in milk without boiling.

2. 2

   Strain to cool.

3. 3

   Mix corn flour with cold milk, pour over boiling milk, stir until boiling, and boil for ten minutes.

4. 4

   Add sugar, cool, then mix with beaten eggs and gelatine.

5. 5

   Pour into a mould and set aside to cool.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 81. The excerpt below is the record exactly as published.

four eggs well beaten, half a pound of cocoa-nut grated, the juice of one lemon, and the soaked bread crumbs. Mix in very lightly the whites, which must have been beaten to a stiff froth. Blend all well together. Pour into a greased mould, cover the top with a buttered paper or a lid, place it in a saucepan of boiling .water, allowing the water to come half way up the sides of the mould. Steam' it two hours. JVofe. — More boiling water must be added, as it is needed to cook the pudding. {Another way.) Put into a basin a quarter of a pound of grated cocoa-nut, a quarter of a pound of grated bread, two ounces of finely chopped suet, a quarter of a pound of sugar, half a tea- spoonful of lemon juice ; mix well; pour over three-quarters DOMESTIC COOKERY. 145 of a pint of boiling milk j cover the basin, allow it to stand ten minutes. Butter a mould, ornament it with cherries or raisins. Beat up the yolks of four eggs, add them to the pudding; mix well, and stir in lastly and lightly the whites, which must have been beaten to a stiff froth. Pour into the mould ; cover with greased paper ; steam one hour and a half. To steam it is to place it in a pan of boiling water, allowing the water to come half way up the sides of the mould, being careful to add more water as it boils away. Pudding*, Conservative. Place in a basin one ounce of ratafia biscuits, one ounce of macaroons, two ounces of sliced sponge-cake ; pour over them a quarter of a pint of boiling milk ; cover the basin and allow them to soak half an hour, then beat them well with a fork ; add to them the beaten yolks of three eggs and half a tablespoonful of sugar. Have ready a mould greased and ornamented with raisins or dried cherries, pour the pudding into it ; cover securely with a buttered paper ; place it in a pan of boiling water ; steam till firm in the centre. Serve with custard sauce. Nole. — The boiling water must only come half way up the sides of the mould. f Pudding, Crystal Palace. Melt very carefully half an ounce of gelatine in one pint of milk ; do not allow it to boil or it will curdle. Strain it into a basin to cool. Break two ounces of corn flour with a little cold milk, pour over it a pint of boiling milk, stir vigorously until boiling, boil it ten minutes ; add two and a half ounces of sugar

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