Jubilee Pudding
From High-class cookery recipes, 1897
This will require a little more cream than the half pint for the centre, and can be left out or not according to taste.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 76. The excerpt below is the record exactly as published.
Jubilee Pudding. Ingredients. One pint of Claret Jelly. Half a pint of whipped Cream. (Quarter of an ounce of Gelatine, 240 HIGH-CLASS COOKERY. One ounce of Preserved Cherries. One ounce of Angelica. One ounce of Preserved Ginger. One ounce of Preserved Apricot
Cook this with the app: pantry check, scaling, and the assistant.