Diplomatic Pudding

Ingredients

• chopped pistachio nuts
• desiccated cocoanut
• the yolks of four eggs
• one pint of milk
• sugar to taste
• a few drops of some flavouring essence
• two ounces of sponge-cake crumbs
• two ounces of dried cherries
• two ounces of ratafias
• the same of angelica
• and citron cut up very finely
• one gill of whipped cream
• half an ounce of isinglass
• a gill of water

Method

1. 1

   Decorate a mould with nuts and cocoanut set in jelly and put on ice.

2. 2

   Make custard with yolks, milk, and sugar.

3. 3

   Stir in sponge crumbs, cherries, ratafias, angelica, citron, whipped cream, and dissolved isinglass.

4. 4

   Mix well, pour into mould, and put on ice to set.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 140. The excerpt below is the record exactly as published.

Diplomatic Pudding. — Decorate a mould with chopped pistachio nuts and desiccated cocoanut, set in clear jelly and put on ice. Make a custard with the yolks of four eggs^ one pint of milk, sugar to taste, and a few drops of some flavouring essence. Stir into this custard when cold two ounces of sponge-cake crumbs, two ounces of dried cherries, two ounces of ratafias, and the same of angelica and citron cut up very finely, one gill of whipped cream, and half an ounce of isinglass dissolved in a gill of water

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