Golden Cream Pudding

Ingredients

• Put the Gelatine into a saucepan
• add the milk
• add the sugar
• yolks of eggs well beaten
• add the wine
• add the vanilla
• add the salt
• whites stiffly beaten

Method

1. 1

   Put the Gelatine into a saucepan, add the milk, dissolve slowly, then add the sugar and yolks of eggs well beaten.

2. 2

   Stir over the fire for a few minutes, but do not boil.

3. 3

   Cool, add the wine, vanilla, salt, and whites stiffly beaten.

4. 4

   Whisk all together for five minutes, then pour into a wet mould.

5. 5

   Serve decorated with pink wafers.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 29. The excerpt below is the record exactly as published.

Add the vanilla, maraschino, brandy, the fruits cut into small pieces, and the whipped cream. Pour into a wet mould. Turn out when set and decorate with the spun sugar and ferns. GENEVA CHARLOTTE Line a wet mould with the jelly, decorate with the cherries and set them with a little more jelly. Dissolve the Gelatine with one cup of the milk. Put the sugar, cream, and the rest of the milk into a saucepan, bring them to the boil, pour over the beaten yolks of eggs, return to the saucepan, stir till they thicken, strain and add the Gelatine. When nearly cold add the curacao and ginger cut up, and pour into the prepared mould. When turned out serve with whipped cream, Page 58 5 O% COX’S INSTANT POWDERED GELATINE 1 pint mk 8 eggs 1 teaspoonful vanilla assence Sherry to taste 2 0zs. sugar > gill boiling water (Bight to nine persons) *°Gox’S INSTANT POWDERED GELATINE 4 tablespoonfuls boiling water 6 ozs. sugar 1 gill milk 2 tablespoonfuls brandy 4 bay leaves 4 oza, rice flour 1 pint whipping cream 1 teaspoonful vanilla essence 1 wineglassful maraschino Peel 2 lemons 1} gills cream 4 ozs. preserved fruite Spun sugar (Recipe No. 200) Fern fronds oe to six persons) “OOX's INSTANT ‘} pint cream 1 pint milk 8 ozs, sugar 2 023. preserved cherries 6 yolks eggs 1 wineglassful curacao 2 ozs. preserved ginger a ea jelly (Recipe No. 147 ([Pive to seven persons) & on OOX'S INSTANT POWDERED GELATINE 1% pints milk 8 eggs 4 O2s. sugar + wineglassful sherry wine i tezspoonful vanilla essence Pinch of zalt Some pink wafers 448 [Pour to six persons} 8 OZ. 149 150 *OOX'S INSTANT POWDERED GELATINE i giil boiling water 3 pint whipping cream 3 eggs 3 1b. sugar 3 lemons Some macaroons Orystallised violets ar rose petals en to, sight persons) 5 *Gox’s INSTANT POWDERED GELATINE 6 seedless oranges 2 tableapoonfuls brandy 8 ozs. castor sugar x pint whipped cream Juice of lemon 1 oz. finely chopped pis- tachio auts A few giacé cherries 3 gill bolling water (Pour to five persons) oz. OOX’S INSTANT POWDERED GELATINE i gill milk 1 gill cream | fill orange juice 2 oxe. sugar 3 eggs 1 teaspoonful lemon juices GOLDEN CREAM PUDDING Put the Gelatine into a saucepan, add the milk, dissolve slowly, then add the sugar and yolks of eggs well beaten. Stir over the fire for a few minutes, but do not boil Cool, add the wine, vanilla, salt, and whites stiffly beaten

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