Diplomatic Pudding

Ingredients

• One pint of Custard
• Half a pint of Jelly
• One ounce of French Gelatine
• Two ounces of Sponge Cake
• Two ounces of Katafias
• Two ounces of Castor Sugar
• One gill of Cream
• One ounce and a half of dried Cherries
• One ounce of Angelica
• Half an ounce of Citron

Method

1. 1

   Line a mould with jelly, decorate with cherries and angelica.

2. 2

   Melt gelatine in water, stir into custard with sugar, flavouring, and cream.

3. 3

   Cool, then add chopped cherries, angelica, and citron.

4. 4

   Pour into the mould, set, turn out, and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 76. The excerpt below is the record exactly as published.

Diplomatic Pudding, Ingredients, One pint of Custard. See above. Half a pint of Jelly. See p. 229, One ounce of French Gelatine. Two ounces of Sponge Cake* 238 HiaH-OLASS COOKERY, Two ounces of Katafias. Two ounces of Castor Sugar. One gill of Cream Vanilla Essence. One ounce and a half of dried Cherries. One ounce of Angelica. Half an ounce of Citron

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