Fairy Pudding
From 365 tasty dishes, 1906
Any firm jelly will do but quince gives a peculiarly delicate flavor.
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 365 tasty dishes (1906), page 49. The excerpt below is the record exactly as published.
Fairy Pudding. Put a tumbler of firm quince jelly into a saucepan, add i cupful of boiling water, stir until the jelly is melted and the liquid at the boiling point. Add quickly to it 2 table- spoonfuls of com- starch mixed with a pinch of salt and sufficient cold water to make a thin paste, stir until clear and smooth, then draw to one side and cook slowly for ten 177 November^ minutes. Turn into a large bowl and when cold and beginning to stiffen beat long and hard with an egg beater until it is quite light, add the whipped whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.