Jenny Lind Pudding

Ingredients

• I Lemon
• 1 pint of Cream
• 4 Eggs
• J cup of any kind of Presenre
• I breakfast-cup of White Wine
• s oz. Sugar
• 4 Sponge Biscuits

Method

1. 1

   Put lemon juice and grated peel in a saucepan, stir in yolks of eggs, heat until nearly boiling.

2. 2

   Add whisked egg whites and half the wine.

3. 3

   Soak sponge biscuits in remaining wine, layer with preserve, and pour custard over.

4. 4

   Top with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 62. The excerpt below is the record exactly as published.

4 Eggs in Sugar, Flour, and Butter. 4 Egg& Beat the butter to a cream ; then add sugar, eggs (well whisked), and flour, a dash of grated nutmeg, and brandy for flavouring. Bake in little tin cups for twenty minutes. This quantity fills six cups. Serve with a wine sauce. PUDDING {CHEESE). (Mrs. D. Cloete's Recipe.) Ingredients. I lb. of Grated Cheese. i tea-cup of Milk or Cream. I Egg, well beaten. A little Mustard. I teaspoonful of Butter, Cayenne Pepper, Salt. Mix all well together. Bake in a buttered dish for twenty minutes. Enough for four or five persons, 184 PUDDING (CHOCOLATE— CITRON— CUSTARD). [P PUDDING {.CHOCOLATE^ (German Recipe.) IngredwUs. i lb. Grated Chocolate. | lb. Butter. \ lb. Pounded Loaf Sugar. i pint of MUIb Jib. of Fine Flour. Mix all these ingredients and stir into the boiling milk ; stir till the substance gets loose from the pot ; put it into a dish to cool. Then take six eggs ; whisk the yolks and whites separately. First add to the mixture the yolks, then, when well stirred, add the whites, well whisked. Put into a buttered porcelain mould ; boil one hour j turn out and serve. May be eaten hot or cold. PUDDING (CITRON). (" Klapmuts " Recipe.) Ingredients. I or. packet Gelatine. J lb. White Sugar. 1 cup Light Wine. 6 Eggs, whislied separately. Juice of 3 Lemons or Oranges. Dissolve the gelatine (after soaking) in a cup of boiling water. Squeeze the juice of the lemons or oranges, care- fully removing the seeds ; add the peel of one orange, cut very thin, to the hot water and gelatine, also the juice, one cup of wine, and the sugar. Stir all till it comes to a boil. Take out the peel; draw aside; pour in the six yolks well whisked. Whip all well together; put into a buttered mould to set. PUDDING (CUSTARD).— See Invalid Cookery. PUDDING [CUSTARD). (A favourite Cape Recipe.) Take four eggs ; whisk well in an ordinary-sized pie- dish; take either new or boiled milk; add two large spoon- fuls of white crystallised sugar, a few drops of vanilla essence. Bake in a moderate oven. A sure way of pre- venting the custard from becoming watery is to put the pie- dish into a tin with a little water whilst baking. Serve iS5 P] PUDDING (DICK'S— FRUIT— JENNY LIND). either hot or cold. Can be flavoured with two bay leaves, cinnamon, or vanilla. PUDDING {DICK'S) Ingredients. 4 oz. Bread-crumbs. 3 oz. Sugar. 4 oz. Currants. 3 Eggs. 4 oz. Apples. A little CinnaraoB, A little Grated Nutmeg. Mince the apples very finely; add currants (well washed), grated bread-crumbs, and sugar. Whisk the eggs, and mix all thoroughly. Put the pudding in a buttered basin ; tie down with a cloth j boil for three hours. Sufficient for four or five persons, PUDDINGS (FRUIT). A dish, lined with pufif paste, and filled with any fruit that is in season, peeled, sliced, and sprinkled with sugar, and baked gently for two or more hours, makes a nice dish served with thin custard, or cream and sugar. PUDDING {JENNY LIND). Ingredients. I Lemon. 1 pint of Cream. 4 Eggs. J cup of any kind of Presenre, I brrakfast-cup of White Wine. and some Whipped Cream. 4 Sponge Biscuits. s oz. Sugar

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