Princess Pudding

Ingredients

• one gill of cream
• x/z oz. of gelatine
• one gill of apricot or peach puree
• one gill of orange or pineapple juice
• yolks of three eggs
• whites of four eggs
• 2 ozs. of sugar
• a little lemon-juice
• a few drops of cochineal

Method

1. 1

   Put the milk and gelatine into a jelly-pan, and stir over the fire until dissolved, care being taken that it does not boil, or it will curdle.

2. 2

   Beat the yolks of the eggs well and add them to the milk.

3. 3

   When well mixed, put them into a pan and stir over the fire till it thickens.

4. 4

   It must not boil.

5. 5

   Add the sugar.

6. 6

   When sufficiently thick, pour out into a basin; add the apricot puree, lemon juice, and cochineal.

7. 7

   Beat the whites of four eggs to a very stiff froth; add them to the other ingredients, stirring lightly but thoroughly.

8. 8

   Stir until nearly cold before putting it into a mould.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 356. The excerpt below is the record exactly as published.

Princess Pudding. — One gill of cream, x/z oz. of gelatine, one gill of apricot or peach puree, one gill of orange or pineapple juice, yolks of three eggs, whites of four eggs, 2 ozs. of sugar, a little lemon -juice, a few drops of cochineal

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