Jerusalem Pudding

Ingredients

• Cut 3 figs
• and 3 prunes
• a tablespoonful of preserved ginger syrup
• cover with 1 gill of orange juice, or sherry
• Cut 1 oz. of preserved ginger

Method

1. 1

   Cut figs and prunes into tiny pieces; add to them a tablespoonful of preserved ginger syrup, and cover with 1 gill of orange juice or sherry; stand aside for ½ hour.

2. 2

   Cut preserved ginger into tiny slices; add it to the other fruit, cover a half box of gelatine with a half cup of cold water, and soak half an hour.

3. 3

   Whip 1 pint of cream to a good froth, put it in a basin, stand this in a pan of ice water; add ½ cup powdered sugar, 1 teaspoonful of vanilla sugar, the fruit and ¼ cup boiled rice.

4. 4

   Now add to the gelatine 1 gill of cream and stir it over hot water until dissolved.

5. 5

   Strain it into the cream and gently stir until well mixed and beginning to stiffen.

6. 6

   Turn in a mould and put in a cold place to slightly harden.

7. 7

   Serve plain or with whipped cream around it.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 9. The excerpt below is the record exactly as published.

Jerusalem Pudding. Cut 3 figs and 3 prunes into tiny pieces ; add to them a tablespoonful of preserved ginger syrup, and cover with 1 gill of orange juice, or sherry ; stand aside y2 hour. Cut 1 oz. of preserved ginger

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