Melrose Pudding

Ingredients

• Whip 1 pint cream
• 1/2 cupful sifted powdered sugar
• 1 teaspoonful vanilla
• 3 plums
• 1 slice of pineapple
• 10 cherries
• 3 marrons glacé

Method

1. 1

   Whip cream till stiff and chill.

2. 2

   Mix with sugar and vanilla, add candied fruit.

3. 3

   Pack in a melon mold with colored cream in the center, fill with white cream, close, and pack in ice for 4 hours.

4. 4

   Serve after rinsing the mold.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 382. The excerpt below is the record exactly as published.

Melrose Pudding. — Whip l pint cream till stiff and place for 1 hour on ice ; then mix with Y^ cupful sifted powdered sugar 1 teaspoonful vanilla ; add of candied fruit 3 plums, 1 slice of pine- apple, 10 cherries, 3 marrons glac6

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