Pouding k TOrldans
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 77. The excerpt below is the record exactly as published.
Pouding k TOrldans. Ingredients, Half au ounce of Gelatine. Half a pint of Milk. The Yolks of four Eggs and one White. Two ounces of Sugar. Three ounces of Biscuit Crumbs. Three ounces of Pine Apple. Two ounces of dried Cherries. One ounce of Angelica. Flavour well according to taste. B 242 HiaH-CLASS COOKERY. Make the custard of the milk, eggs, and sugar, and let it cool. Melt the gelatine in a gill of milk, stir this to the custard, and add the cake crumbs ; when nearly cold, add the fruits cut up, and pour it into a mould nicely decorated with pieces of pine-apple. When quite set, turn out and serve with chopped jelly round. Princess Pudding or Cold Souffl6. Ingredients, One gill of Milk or Cream. Half an ounce of Gelatine
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