Princess Pudding with Cherries

Ingredients

• Cover I ounce of gelatine
• with J^ pint of cold water
• add i pint of boiling water
• add i cup-ful of granulated sugar
• the strained juice of 2 lemons
• y^ pint of cherries
• the whites of 2 eggs
• ^ pint of milk
• 2 tablespoonfuls of sugar
• 1 teaspoonful of almond extract

Method

1. 1

   Soak gelatine in cold water, then add boiling water and sugar.

2. 2

   Stir in lemon juice and cool.

3. 3

   When cooling, whip and add beaten egg whites and cherries.

4. 4

   Mold and pack in ice.

5. 5

   Serve with custard made from egg yolks, milk, sugar, and almond extract.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 25. The excerpt below is the record exactly as published.

Princess Pudding with Cherries. Cover I ounce of gelatine with J^ pint of cold water, let stand ten minutes, add i pint of boiling water, stir it well, then add i cup- ful of granulated sugar, the strained juice of 2 lemons, and set aside to cool. When it begins to cool, whip, and as it stiffens add the whites of 2 eggs beaten to a stiff froth, and y^ pint of cherries, stoned and cut in half. Turn into a mold, cover and pack in ice. When about to serve, unmold, and pour about it a custard made of the yolks of the eggs, ^ pint of milk, 2 tablespoonfuls of sugar, and i teaspoonful of almond extract.

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