Easter Pudding
From San Rafael cook book, 1906, 1906
Serves 8
A very pretty dish that delights children.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
EASTER PUDDING— Mrs. W. F. Jones. Make 1 quart of wine, orange or lemon jelly; mold in a round basin in the center of which you have three saucers turned upside down. Save 1 dozen egg shells opened at the small end, and put them in cold water. Make 1 quart of corn starch blanc mange; fill 3 of the shells, and stand them in a pan of bran or meal. Bruise a few spinach leaves, squeeze out a few drops of the color, add to a little of the mixture, and fill 3 more shells. Color some with chocolate, some with the yOlks of eggs and some pink from a little of Knox's pink gelatine. While you are preparing the eggs, have the skin from 2 oranges or 2 lemons
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Cook this with the app: pantry check, scaling, and the assistant.