Greengage Pudding a la Corona
From A manual of gelatine cookery, 1904
Other plums can be used similarly.
Presented as published in 1904. 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 manual of gelatine cookery (1904) by Bertha Roberts, page 31. The excerpt below is the record exactly as published.
GREENGAGE PUDDING A LA CORONA. I lb. ripe Greengages. Syrup. Flavouring. Stale Madeira or Rice Cake. Colouring. i pint thick Custard. Jelly leaves (Recipe 27). oz. Cox’s Gelatine. Macaroons
Cook this with the app: pantry check, scaling, and the assistant.