Ginger Pudding

Ingredients

• oz. isinglass
• J pint milk
• 3 ozs. butter
• 2 ozs. powdered sugar
• 4 eggs
• 1 lemon
• 1 small tea-spoon powdered ginger
• Preserved ginger and syrup

Method

1. 1

   Dissolve isinglass in hot water.

2. 2

   Mix with milk, butter, sugar, and beaten eggs.

3. 3

   Stir over a double boiler until thickened without boiling.

4. 4

   Pour into a basin, cool slightly, then add ginger and lemon juice.

5. 5

   Mix lightly and pour into a buttered basin to set.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

Ginger Pudding- Gooseberry Fool Lemon Souffle Marrons a la Celestine Meringues . Milk Jelly . Mousse aux fruits Givres Orange Charlotte . Pain aux Fruits Pine Apple Meringue Pines on Horseback Queen of Puddings Spanish Cream Strawberry Sponge King’s Souffle PAGE no no in in 112 112 113 113 114 114 115 116 116 117 117 118 118 119 120 120 121 109 Charlotte Russe 5 oz. gelatine 1 pint cream 12 lady fingers 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 table-spoon sherry or liqueur Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see p. 3). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice. The mould may be lined with plain or rolled wafers instead of lady fingers. The cream may be flavoured with coffee, choco- late, or any fruit syrup. Chocolate Blanc-Mange 1| ozs. gelatine 1 quart milk \ lb. powdered sugar 4 table-spoons grated chocolate i tea-spoon vanilla Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. 110 Pastry Book When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the tire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream. Chocolate Meringue G whites of eggs 1 lb. powdered sugar 1 tea-spoon vanilla 3 ozs. powdered chocolate Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry. Cornflour Pudding 1 pint milk 3 table-spoons powdered sugar 3 whites of eggs •i tea-spoon vanilla 2 heaping table-spoons cornflour Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the corn- flour. Stir till perfectly smooth and thick. Then 111 The Pudding and leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould. *Cream Whip 1 pint cream 1 cup sherry 1 lemon | cup sugar 2 whites of eggs Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass. Danish Pudding I cup pearl tapioca It? pints boiling water f cup sugar h cup currant jelly Or fresh fruit juice Soak the tapioca all night. Boil in the water till tender and transparent. Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream. 112 Pastry Book "Ginger Pudding oz. isinglass J pint milk 3 ozs. butter 2 ozs. powdered sugar 4 eggs 1 lemon 1 small tea-spoon powdered ginger Preserved ginger and syrup

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