Egyptian Pudding

Ingredients

• Gelatin, % box
• Rice, y^ cup
• Figs, 2
• Dates, 4
• Preserved ginger, chopped, 3 pieces
• Orange juice
• Lemon juice
• Cream, 1 pint
• Pulverized sugar, % cup

Method

1. 1

   Cover the gelatin with a cup of cold water, let it soak for half an hour.

2. 2

   Boil the rice in plenty of salted water for 25 minutes.

3. 3

   Drain.

4. 4

   Cut the figs, dates, and ginger into small pieces, mix and cover them with a little lemon- and orange-juice, and let the fruit soak for half an hour.

5. 5

   Whip the cream to a stiff, dry froth, dissolve the gelatin over hot water, and add it, and also the sugar to the cream.

6. 6

   Also add the fruit and the rice.

7. 7

   Stir from the bottom toward the top, till the pudding begins to form; then turn it into individual molds, previously wet with cold water, and put them away in a cool place to solidify.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 73. The excerpt below is the record exactly as published.

EGYPTIAN PTJDDINa Gelatin, % box, Rice, y^ cup. Figs, 2, Dates, 4, Preserved ginger, chopped, 3 pieces, Orange juice, Lemon juice, Cream, 1 pint, Pulverized sugar, % cup

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