Joyful Pudding

Ingredients

• 1 cup rice
• 1 tablespoon gelatine
• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup thick cream
• 1 tablespoon cold water

Method

1. 1

   Clean the rice and cook it in a little water for five minutes; drain thoroughly; then cook with the milk for one hour, using a double boiler.

2. 2

   Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water.

3. 3

   When thoroughly cold add the cream, whipped, and the vanilla.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 81. The excerpt below is the record exactly as published.

1 cup milk Yolks of 7 eggs 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until hght; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream ; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time. BRIDGE-WHIST PUDDING 1 pint milk Vi box or 1 tablespoon gelatine 1 egg 14 cup water Sugar English walnuts 1 teaspoon vanilla Candied cherries 1 cup thick cream Lady fingers Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold lined with lady fingers. Stand aside for several hours before serving, 214 FLlgi"iyVf''Folr PUDDINGS AND DESSERTS JOYFUL PUDDING cup rice 1 tablespoon gelatine cup milk 1 tablespoon cold water 1 cup sugar 1 teaspoon VMiilla 1 cup thick cream Clean, the rice and cook ix, iu a little v/ater for five minutes; drain thorouglily; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vam'lla. CHARLOTTE RUSSE 14 cup cold water 1 pint whipped cream 1 tablespoon gelatine 1 teaspoon vanilla

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