Diplomatic Pudding

Ingredients

• a pound jam
• a good pint of orange jelly
• half a pint of milk
• four eggs
• two ounces of fine sugar
• one ounce and a half of gelatine

Method

1. 1

   Soak mould and jam pot in cold water.

2. 2

   Prepare jelly and set in mould.

3. 3

   Make custard with milk, yolks, and sugar, then add sponge cakes and biscuits.

4. 4

   Melt gelatine in milk, cool, and combine.

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.

half a pint of milk and one ounce of butter. When it boils pour it over a breakfast-cup of bread crumbs ; allow them to soak ten minutes, then add a quarter of a pound of grated cheese. Stir all over the fire till thick ; do not allow it to boil or it will curdle. When this is done turn it out into a basin. After it is quite cool, mix in M4 DOMESTIC COOKERY. two well-beaten eggs, a tiny pinch of salt, pepper, and mus- tard. Pour the mixture into a greased pie-dish ; cover the top with some small pieces of butter. Bake it in a moderate oven fifteen minutes. Pudding*, Chestnut. Take twenty fresh chestnuts ; boil them three-quarters of an hour, blanch and beat them in a mortar to a paste. Beat six eggs, leaving out two whites, a little cinnamon and salt ; mix all together ; add a pint and a half of sweet new milk, and two ounces of butter melted. Sweeten to taste. Line your dish with puff paste or rough puff, pour in the pudding, and bake it. Pudding*, Cocoa-Nut. Put into a basin a breakfast-cup of bread crumbs, pour over them half a pint of boiling milk, cover the basin, and allow them to soak ten minutes. Beat two ounces of butter to a cream with four ounces of sugar ; add to them the yolks of 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, pour out into a basin to cool. Beat well four eggs, add them when the mixture is cool ; mix the gelatine and corn-flour all together ; wet a mould, ornament it with dried cherries ; pour in the pudding ; set aside to get cold. Turn out on a crystal dish and serve. K 146 DOMESTIC COOKERY. Pudding’S, Cup. Take two eggs and their weight in butter, sugar, and flour ; cream the butter, add the sugar, next the beaten eggs, and lastly the flour, with half a teaspoonful of baking-powder mixed well in it ; pour into buttered cups, and bake a golden colour. Pudding-, Curates’. Boil some potatoes, pass them through a sieve. Beat the yolks of three eggs with one pint of milk and three ounces of sugar ; whip up the whites of the eggs to a stiff froth on a dry plate with a pinch of sugar and a broad-pointed knife. Put into a bowl one pound of the potatoes, the milk, yolks, sugar, and lastly the whites of eggs; pour into a buttered pie-dish. Bake twenty-five minutes in a moderate oven. Sift some fine sugar over it and serve hot. Pudding*, Custard. Beat the yolks of four eggs with a tablespoonful of sugar, pour over them one pint of boiling milk and a little grated nutmeg ; beat up the whites to a stiff froth on a clean dry plate with a knife and a pinch of salt. Line the edges of a dish with pastry ; mix the whites and yolks together and pour it into the dish ; put it into a hot oven to bake at once. Pudding*, Diplomatic. Select a mould in which a pound jam pot will stand, soak them both well with cold water. Make a good pint of orange jelly {see Orange Jelly) ; pour about an inch into the bottom of the mould, allow it to set, then place the jam pot in the centre on the top of the jelly. Put a weight in it just enough to keep it firm, then pour round it more jelly so as to come to the top of the jam pot ; set aside to get DOMESTIC COOKERY. M7 cold. Prepare now the custard for the centre of the pud- ding. Boil half a pint of milk, pour it over the beaten yolks of four eggs and two ounces of fine sugar ; return it to the pan, stir carefully till thick, do not allow it to boil, flavour it with six drops of essence of almonds. Break into it two penny spongecakes and two ounces of ratafia biscuits. Melt very carefully and slowly one ounce and a half of gela- ti

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