Glace Pudding

Ingredients

• One ounce gelatine
• one half pound sugar
• one quart cream
• one half gill milk
• one cupful rum
• one cupful strawberry jam
• three eggs

Method

1. 1

   Soak gelatine in milk for ten minutes, then heat until melted.

2. 2

   In a jug, mix cream, sugar, and beaten eggs, then place in boiling water and stir until thickened.

3. 3

   Once cooled, add rum, melted gelatine, and jam, mix well, and pour into a mould to set.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 109. The excerpt below is the record exactly as published.

GLACE PUDDING. 163 milk, stir till very smooth, add to it the nutmeg, and break into it the butter in small pieces. Place now the remainder of the milk in a pan, and allow it to come quickly to the boiling-point ; pour it at once over the moistened arrowroot and butter, and mix well together until the butter is melted. Break now into a separate bowl the eggs, add the sugar, and beat them with a fork until the eggs are very light. Mix all the ingredients well together and pour them into a pie -dish, place the dish in a moderate oven for twenty minutes. Hice Meringue. — One half tea-cupful rice, one quart milk, three ounces sugar, four eggs. Place the rice in a strainer, and placing the strainer under the water-tap, allow the water to run through it for two or three minutes ; this will remove from the rice all dust and also any flour from the grains. Put the rice in a stew-pan, pour over the milk, and placing the pan over a very slow fire, allow the milk to simmer very slowly for three hours. During this time do not stir the contents of the pan, but shake the pan occasionally to prevent the rice settling to the bottom. At the end of three hours pour the rice and milk into a bowl, and when half cold add half of the sugar and the yolks of eggs, which must first be well beaten. Stir all these ingredients well together, and pour them into a pie-dish, place in a moderate oven, and bake twenty minutes. While this is baking whip the whites of egg on a dry plate to a stiff froth, add to them what remains of the sugar, and pour them over the baked rice. After the whites of egg are poured over, allow the meringue to remain in the oven till the eggs have a pale brown colour. Glace" Pudding. — One ounce gelatine, one half pound sugar, one quart cream, one half gill milk, one cupful rum, one cupful strawberry jam, three eggs

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