Italian Pudding
From Temperance cook book, 1887
Serves 4
It will settle into three layers and is very pretty, resembling charlotte russe. Serve with whipped cream.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 89. The excerpt below is the record exactly as published.
ITALIAN PUDDING. Separate the whites and yolks of four eggs; with the yolks make a boiled custard (with a pint of milk, and sugar to taste). 150 PUDDINGS AND SAUCES. Set one-third of a box of gelatine to soak a few minutes in a lit- tle cold water, then dissolve it with three-fourths of a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.