Orleans Pudding

Ingredients

• one pint of milk
• two quarts of whipped cream
• a pint and a half of stale sponge cake
• one gill of sherry
• the juice of a lemon
• the juice of an orange
• one-fourth of a pound of French candied fruit
• half a cupful of sugar
• half a package of gelatine
• half a cupful of cold water

Method

1. 1

   Soak the gelatine in the water for two hours.

2. 2

   Pour the wine and fruit juice over the cake.

3. 3

   Cut the candied fruit into bits.

4. 4

   Sprinkle a two-quart mould with some of the fruit, and put the remainder with the cake.

5. 5

   Put the milk on to boil.

6. 6

   When it becomes hot, add the gelatine and sugar.

7. 7

   Take the boiler from the fire, and place it in a pan of cold water.

8. 8

   Stir frequently until the mixture begins to thicken; then add the whipped cream.

9. 9

   When this is well mixed, add the soaked cake and fruit.

10. 10

    Pour this preparation into the mould; and after closing the mould, pack it in salt and ice.

11. 11

    Let the pudding stand for two hours or more.

12. 12

    Serve with two quarts of whipped cream, flavored with two table-spoonfuls of powdered sugar and two table-spoonfuls of sherry.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 339. The excerpt below is the record exactly as published.

Orleans Pudding. Use one pint of milk, two quarts of whipped cream, a pint and a half of stale sponge cake, one gill of sherry, the juice of a lemon, the juice of an orange, one-fourth of a pound of French candied fruit, half a cupful of sugar, half a package of gelatine, and half a cupful of cold water

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