Jelly Pudding and Cream

Ingredients

• One ounce of gelatine
• 1 pint of cold water
• 1/2 pint whisky
• 6 oranges
• a few cloves
• a little mace
• juice of 6 lemons
• 1 pound of granulated sugar
• the well-beaten whites and shells of 2 eggs
• 1 cup raisins chopped
• 1/2 pound of thinly sliced citron
• 1/2 can California cherries

Method

1. 1

   Pour the cold water over gelatine and let soak 1/2 hour; put all of the ingredients in kettle and let it boil hard for 20 minutes, then pour through flannel bag several times.

2. 2

   Put in shallow dish to congeal.

3. 3

   Just before it hardens, have ready a large mold, into which you put the fruit, dip the half congealed jelly with a spoon and put in this mold, set on ice to congeal.

4. 4

   Serve on a flat dish, surrounded with whipped cream, then add more whipped cream when serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 164. The excerpt below is the record exactly as published.

Jelly Pudding and Oream. One ounce of gelatine, 1 pint of cold water, % pint whisky, 6 oranges, a few cloves, a little mace, juice of 6 lemons, 1 pound of granulated sugar, the well-beaten whites and shells of 2 eggs, 1 cup raisins chopped, ^ pound of thinly sliced citron, % can Cali- fornia cherries.

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