Jerusalem Pudding

Ingredients

• Cover 1 T gelatine
• with 1/2 c cold water
• Wash 2 T rice
• Stone and chop fine 12 dates
• whip 1 c cream
• add 1/2 c powdered sugar
• add 3/4 t vanilla

Method

1. 1

   Soak gelatine, boil rice until tender, drain and dry.

2. 2

   Mix whipped cream with rice, dates, and sugar.

3. 3

   Dissolve gelatine and add to the mixture.

4. 4

   Set in a cold place until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 143. The excerpt below is the record exactly as published.

Jerusalem Pudding for dinner. DINNER Monday Lesson 155 VEAL — ITALIAN STYLE FRENCH FRIED SWEET POTATOES BREAD AND BUTTER JELLY JERUSALEM PUDDING Veal— Italian Style Break y^ package macaroni into small pieces and cook in boiling salted water 20 m. Drain, cover with cold water, and let stand while cutting i lb. veal steak into small cubes. Put I T butter, oil or suet into a frying-pan, and when hot add the veal cubes. Brown the meat well, then lower the flame, cover and cook slowly for ^ h. While the meat is cooking, drain the macaroni, add i c stock or strained toma- toes, and simmer gently until the macaroni is thoroughly cooked and tender. Mix 2 T cheese with i c bread crumbs, add a dash of red pepper and 34 t salt. Add 5^ t salt to the macaroni, and dust 3^ t over the veal cubes. When ready to serve, put the veal in the center of the platter and pour the macaroni around it. Put the crum.b mixture in the frying-pan in which the veal was cooked, stir over the fire until hot and slightly browned, then place over the top of the meat and macaroni, and serve at once. 258 LESSONS IN COOKING French Fried Sweet Potatoes Peel 4 sweet potatoes, cut them into slices lengthwise, J4 inch thick. Have ready a kettle of hot fat, about 300 Fhr., put the slices of potato into a frying basket, lower into the hot fat, cook slowly until tender and perfectly brown. Drain on brown paper, dust with salt, and serve. Jerusalem Pudding Cover I T gelatine with ^ c cold water and soak 3/2 h. Wash 2 T rice, boil rapidly in boiling salted water for 20 m, or until tender, drain and spread out on a plate to dry. Stone and chop fine 12 dates; whip i c cream

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