Iced Raisin Pudding
From With a saucepan over the sea, 1902
Serves 8
A French dessert.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 70. The excerpt below is the record exactly as published.
ICED RAISIN PUDDING. (France.) Pick and seed j4 pound of fine raisins, add ^ gill of maraschino cordial, and simmer until soft. Beat yolks of 6 eggs and 6 ounces of sugar, add i}4 pints of cream, and stir until thick. Then add ij4 ounces of melted gelatine,
Cook this with the app: pantry check, scaling, and the assistant.