Honeycomb Pudding

Ingredients

• 1 oz. of Cox’s gelatine
• A little water
• 3 oz. sugar
• 1 teaspoonful of vanilla essence
• 1 pint of milk
• 3 eggs

Method

1. 1

   Soak the gelatine in sufficient water to cover it, for about ten minutes.

2. 2

   Stir over the fire till the gelatine is dissolved, then add the sugar and milk.

3. 3

   Now add the beaten yolks of eggs and vanilla, stir until it thickens, but be careful not to let it boil.

4. 4

   Whip the whites of the eggs to a stiff froth, and stir gently into the mixture.

5. 5

   Pour at once into a mould rinsed in cold water.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 27. The excerpt below is the record exactly as published.

HONEYCOMB PUDDING j oz. of Cox’s gelatine j A little water 3 oz. sugar 1 teaspoonful of vanilla esseiice 1 pint of milk 3 eggs

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