Ice Pudding

Ingredients

• $ oz. COX’S INSTANT POWDERED GELATINE
• $ gill hot water
• 2 ozs. castor sugar
• $ pint custard
• 2 ozs. crystallised fruits
• 1 gill cream
• I or 2 tablespoonfuls maraschino

Method

1. 1

   Cut the fruits in small pieces, and soak in the maraschino.

2. 2

   Dissolve the Gelatine in the hot water, and stir it into the custard with the fruits.

3. 3

   Add the sugar.

4. 4

   Half whip the cream, stir the custard mixture into it, and when perfectly cold, half freeze.

5. 5

   Mould, seal with lard, and bury in ice and salt for three hours.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 41. The excerpt below is the record exactly as published.

ICE PUDDING. Six persons + oz. COX’S INSTANT POWDERED GELATINE $ gill hot water 2 ozs. castor sugar $ pint custard 2 ozs. crystallised fruits 1 gill cream I or 2 tablespoonfuls maraschino Cut the fruits in small pieces, and soak in the maraschino. Dissolve the Gelatine in the hot water, and stir it into the custard with the fruits. Add the sugar. Half whip the cream, stir the custard mixture into it, and when perfectly cold, half freeze. Mould, seal with lard, and bury in ice and salt for three hours. FROZEN JAFFA SOUFFLE. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE

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