Gelatine Pudding
From A text-book of cooking, 1915
This pudding is served with custard sauce and meringue.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 61. The excerpt below is the record exactly as published.
t \ cupful cold water 1 J cupfuls boiling water \ cupful lemon juice Prepare according to General Rules for Gelatine Dishes. 148 THE COOKING OF FOODS FRUIT JELLY Prepare Lemon Jelly. Cover and allow to cool until just ready to stiffen. Peel oranges and bananas; cut them into small pieces or slices. Cut nuts into pieces. Stir in the prepared fruit and nuts. Turn into a mold, cover, and put in a cool place until firm. Serve cold, with or without cream. Other fruits may be used instead of those mentioned in the recipe. QUESTIONS What is the purpose of covering the gelatine while soaking and cooling ? Why is it necessary to dissolve the gelatine completely ? What would be the effect of adding cold fruit juice to the hot gelatine mixture ? What must be the temperature of water to dissolve gela- tine ? From this explain why the gelatine should be dissolved before the fruit juice is added. When fruit is to be added to jelly, what is the purpose of allowing the jelly to cool and almost stiffen before adding the fruit? REVIEW X. — MEAL COOKING ffitnu Cottage Pie Rice Pudding with Soft Custard Sauce or with Caramel Sauce See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XL VII Gelatine Pudding JELLY 2 tablespoonfuls granulated gelatine 1 pint boiling water J cupful cold water Juice 2 lemons 1 cupful sugar Juice 2 oranges
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