Iced Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Custard should not be too warm.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 734. The excerpt below is the record exactly as published.
Iced Pudding. — Place at tiie bottom of a well-buttered pudding-mould a layer of ratafia-cakes, and on them a layer of dried cherries arranged closely together. Have ready slices of stale spongecake cut to nearly the size of the mould, and which have imbibed the whole of a gill of brandy and a glass of cui-a(,'oa ; lay one of the slices on the cherries, and proceed with alternate layers of ratafias, cheiTfies, and spongecake, imtil the mould is more than half full ; for the remaining space pour in a rich warm custard
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