Jubilee Pudding
From High-class cookery recipes, 1897
Recipe appears incomplete.
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
No method was recorded for this recipe.
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.