Invalid Shape

Ingredients

• One half ounce gelatine
• one pint milk
• two eggs
• one ounce sugar

Method

1. 1

   Place the gelatine in a basin, and pour over the milk; allow the gelatine to soak for ten minutes.

2. 2

   Pour then the milk and gelatine into a sauce-pan, place the pan over the fire, and stir the contents till boiling, then take the pan at once from the fire.

3. 3

   Beat well in a basin the sugar and yolks of egg, and pour over them the milk, stirring well meanwhile.

4. 4

   Pour all back into the sauce-pan, and stir over the fire until very hot; but do not let the mixture boil, as the yolks of egg will curdle.

5. 5

   Pour the mixture into a basin, and let it get cool, but not set.

6. 6

   Place on a plate the whites of egg, and with a very dry knife whip them to a very stiff froth.

7. 7

   Mix them in very lightly to the other ingredients in the basin.

8. 8

   Dip a mould in cold water, pour in the mixture, and when set turn it out in a glass dish.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 186. The excerpt below is the record exactly as published.

INVALID SHAPE — INVALID PUDDING RUSK. 289 Grease well with fresh butter a tea-cup. Beat well in a basin the egg, pour it into the greased cup, fill up the cup to the top with the milk. Place the cup iu a sauce-pan, and pour round it enough boiling water to come up half- way. Place the sauce-pan over the fire, and allow the water to boil slowly for twenty minutes. Turn the custard out on a hot plate, and serve at once with sugar to taste. Invalid Shape.— One half ounce gelatine, one pint milk, two eggs, one ounce sugar

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