Orleans Pudding

Ingredients

• one ounce of gelatine
• a quarter of a pint of cold water
• yolks of five eggs
• a pint of hot milk or cream
• six ounces of powdered sugar
• half an ounce of picked currants
• half an ounce of stoned raisins
• an ounce of finely-minced candied peel
• a quarter of a pint of brandy

Method

1. 1

   Soak gelatine in cold water for 30 minutes.

2. 2

   Whisk egg yolks and gradually add hot milk and sugar.

3. 3

   Heat until thickened, then stir in dissolved gelatine.

4. 4

   Simmer fruit in brandy for 20 minutes.

5. 5

   Layer cream, fruit, biscuits, and ratafias in a mould.

6. 6

   Chill until set, then serve garnished.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1044. The excerpt below is the record exactly as published.

Orleans Pudding. — Put one ounce of gelatine into a basin with a quarter of a pint of cold water, and let it soak for half an hour. Whisk the yolks of five eggs thoroughly, and add very gradually a pint of hot milk or cream, and six ounces of powdered sugar: Put the custard into an enamelled saucepan over a gentle fire, and stir until it begins to thicken; add the soaked gelatine, and stir until the gela- tine is dissolved. Put half an ounce of picked currants, half an ounce of stoned raisins, and an oimce of fiinely-minced candied peel into a saucepan with a quarter of a pint of brandy

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