Delmonico Pudding

Ingredients

• yolks of four eggs
• one cup granulated sugar
• one-half package gelatine
• three cups milk
• pinch of salt
• three tablespoons rum
• one tablespoon vanilla
• one-fourth pound glazed fruits
• twelve macaroons

Method

1. 1

   Cream yolks with sugar.

2. 2

   Dissolve gelatine in milk, add to yolks, boil, then add salt, rum, vanilla, and whites.

3. 3

   Layer fruits and macaroons.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 37. The excerpt below is the record exactly as published.

one cup granulated sugar, juice of one- half lemon. When boiled, add yolks of two eggs. Stir until thick. T ^ mMON^wS-H. & M.Skirt Binding L. O. a 1 IVl W 1 > ^J I Marien's Featherbone 658 Mission Street ^ De Long's Hooks and Eyes FROZEN PUDDINGS "Variety's the very spice of life, that gives it all its flavors." Frozen Lady Finger Pudding. Beat three heaping tablespoons granulated sugar and yolks of six eggs to a froth. Add one pint of cream, then one dozen lady fingers dipped in sherry^: wine. Stir well together, put in a mold with a tight cover, and pack in rock salt and ice. Chocolate Pudding. Dissolve one tablespoon gelatine in one-half cup lukewarm milk. Boil, three-fourths cup chocolate in one-half cup milk; yolks three eggs beaten with one-half cup sugar. Add vanilla, and lastly beaten whites. Pour in a form or mold, place on ice, and serve with plain or whipped cream. Chocolate Pudding. Cream the yolks of five eggs with two-thirds cup granulated sugar, pinch of salt, tablespoon vanilla. Add two-thirds cup ground chocolate dissolved in one-half cup milk. Dissolve five sheets gelatine in scant half cup of water on the stove, and add this to above ingredients. Lastly, add beaten whites. Put in form and let it stand twenty-four hours. Serve with whipped cream. Gloves Cleaned, all lenflrtha, 6c a Pair Monthly contracts for the care of srentlemen'a clothkie. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phono West 926. Our wagons will call. 195S Chestnat SL 116 COUNCIL COOK BOOK. Maple Pudding. Scant three-fourths cup maple syrup, mix with yolks of four eggs, stir on stove until custard-like; beat four whites and add while mixture is still warm. Beat one-half pint of charlotte russe cream and add. Pack in salt and ice three to four hours. Toasted, chopped walnuts may be added. Nesselrode Pudding. Dissolve one-half box of gelatine in one-half pint cold water. Boil one pint milk with two-thirds cup sugar. Add yolks of five eggs, then gelatine; let boil until thorpughly mixed. Then add two-thirds cup chopped raisins, three tablespoons chopped almonds, one tablespoon vanilla, sherry or brandy, and lastly beaten whites. Line form with macaroons. Serve with whipped cream. Banana Pudding. Beat three yolks of eggs with one-half cup sugar ; add one and one-half to two bananas, which have been beaten to a pulp, the juice of an orange, and one-half pint whipped cream. Put in mold, pack in salt and ice three to four hours. Fig Pudding. Grind one-fourth pound dried figs and soak in four tablespoons rum. Whip one quart cream. Boil the yolks of three eggs, one cup sugar, one cup milk. When cold, stir in the figs and cream and pack in ice. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle SaWe posi- tively removes freckles, fan and sunburn. Keeps the skin smooth and white. Manufactured by Baer Drug Co. 722 Market St..S.F. For ^ale by all Druggists Price 50 Cents FROZEN PUDDINGS 117 Strawberry Pudding, Boil one cup sugar with one and one-half cups water for twenty minutes. Heat one quart straw- berries, mash through sieve, and add to sugar and water and freeze. Make custard of one cup sugar and one and one-half cups water, boil twenty min- utes; add well-beaten yolks of four eggs and put on back of stove, stirring till it thickens. Flavor with one tablespoon rum and one teaspoon vanilla. When cold, add one-half pint whipped cream. Rinse pud- ding mold with cold water; line with the strawberry ice, leaving a hollow in center for the custard. Pack in ice and salt for three or four hours. Mocha Pudding. One-half pound butter rubbed to a cream; add gradually the yolks of five eggs, beaten with one-half pound sugar, one tablespoon arrac, one cup strong coffee (added a spoon at a time, or it will curdle). Rub mold with butter and lay in one-half pound lady .fingers, then the mixture. Let it stand where it is warm for half a day, then put on ice. Serve with whipped cream. Mocha Mousse. Cream yolks of three ■ eggs with one-half cup granulated sugar. Add one-half pint charlotte russe cream, whipped, one-half cup grated macaroons, two tablespoons Mocha essence, one teaspoon vanilla, lastly beaten whites. Put in a mold and pack in salt and ice for three hours. J^ff llyt 'q Fine Equipages "nd Automobiles I\.dljr O 1623-1631 Pine Street Phones FranVlin 216 Franklin 217 San Francisco. CaL 118 COUNCIL COOK BOOK. Delmonico Pudding. Cream yolks of four eggs with one cup granu- lated sugar. Dissolve one-half package gelatine in three cups milk and add to eggs. Let all come to a boil, then remove from fire, and when tepid add pinch of salt, three tablespoons rum, one tablespoon vanilla, beaten whites of eggs. Put alternately in a mold one-fourth pound glazed fruits, twelve macaroons

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