Normandy Pudding

Ingredients

• Line a dish with macaroons
• 1 qt. of milk
• 4 tablespoonfuls each of cornstarch
• 4 tablespoonfuls each of sugar
• Dot with currant jelly
• cover with whipped cream

Method

1. 1

   Pour the boiled milk with cornstarch and sugar into the lined dish and mould.

2. 2

   Dot with currant jelly, and cover with whipped cream.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 51. The excerpt below is the record exactly as published.

tablespoonfuls each of sugar and smooth flour; when hot, one saltspoonful of salt. Boil till thick, and then bake till brown. No sauce. — From Good Housekeeping. 3. — Bavarian Sponge. One-half box of dissolved gelatine added to 1 pt. of warm milk and 2 tablespoonfuls sugar. Allow it to boil up once, with the stiff-beaten yolks of 4 eggs (strained). When 163 December. cold, add i teaspoonful of vanilla, and i pt. of whipped cream. — From Good Housekeep- ing. 4. — Bondi Pudding. Four ozs. each of suet, flour, currants, raisins and bread crumbs; 2 tablespoonfuls treacle, y pint milk ; flavor with 1 teaspoon- ful extract of lemon. Mix all well together and boil in buttered mould 4 hours. May be served with wine or brandy sauce. 5. — English Apple Pudding. Line an earthenware dish with pastry; pack in as many apples as desired, sweeten and flavor to taste, cover with a pastry, pinch the edges closely together ; bake in a sauce- pan half full of boiling water. 6. — Chocolate Jelly. Stir together y2 box of gelatine (dissolved), \y2 pts. of warm milk, y2 cake of melted chocolate, and 1 cupful of sugar. Strain in a mould. Serve with custard sauce. — From Good Housekeeping. 7. — Island Pudding, One quart milk boiled in a double boiler with 4 tablespoonfuls each of cornstarch and 164 December. sugar. When cold, add i teaspoonful of vanilla, and ]/2 cupful of grated cocoanut. Mould and pour over it a custard sauce with i tablespoonful of melted chocolate stirred in while hot. Custard Sauce. — i pt. boiling milk, yolks of 3 eggs, 1 teaspoonful of corn- starch rubbed smooth in a little cold milk, 1 tablespoonful cornstarch rubbed in the eggs. Boil in double boiler until it begins to thicken. — From Good Housekeeping. 8. — Normandy Pudding. Line a dish with macaroons ; pour in 1 qt. of milk, boiled with 4 tablespoonfuls each of cornstarch and sugar, and mould. Dot with currant jelly, and cover with whipped cream

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