MOCK ICE PUDDING

Ingredients

• ^ oz. of Cox’s gelatine
• 1 pint of milk
• 1 tablospoonful of sugar
• A few crystallized fruits
• 1 egg.
• Ratafias
• INIacaroons

Method

1. 1

   Garnish a mould with a few crystallized fruits of different colours, and then fill with alternate layers of macaroons and ratafias.

2. 2

   Soak the gelatine in sufficient milk to cover it for about ten minutes, and dissolve slowly over the fire.

3. 3

   Strain the gelatine into a custard (made of the egg, sugar and remaining boiling milk).

4. 4

   Let it cool.

5. 5

   Strain and pour into the prepared mould.

6. 6

   Place the mould in a basin surrounded with two pennyworth crushed ice and keep in a cool place until required for table.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 33. The excerpt below is the record exactly as published.

MOCK ICE PUDDING. ^ oz. of Cox’s gelatine 1 pint of milk 1 tablospoonful of sugar A few crystallized fruits 1 egg. Ratafias INIacaroons

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