Queen Mab Pudding

Ingredients

• half a box of gelatine
• half a cupful of cold water
• one pint of cream
• a pint of milk
• the yolks of four eggs
• two-thirds of a cupful of sugar
• a teaspoonful of vanilla extract

Method

1. 1

   Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour.

2. 2

   Whip one pint of cream to a stiff froth.

3. 3

   Put a pint of milk into a double boiler; when hot add the gelatine.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.

a teaspoonful of vanilla extract, and work the mass until well mixed ; form into tiny balls the size of a marble and put them on oiled paper to harden. Make the covering by putting a quarter of a pound of grated chocolate into a small saucepan, stand this in a pan of boiling water, add half a pound of fondant, a teaspoonful of vanilla extract, and sufficient boiling water to make it the consistency of very thick cream. Put the water in a teaspoon- ful at a time, keeping the mixture hot and stirring all the while. Drop in the hardened balls with the left hand, dip them out with the candy-dipper in the right hand and put on oiled paper to harden. A little practice will enable you to shape and drop these chocolate creams neatly and easily. 150 My Best 250 Recipes FINE ENGLISH PLUM PUDDING Stone a pound of raisins ; mix with them one pound of currants, half a pound of minced, candied orange peel, three-quarters of a pound of breadcrumbs, one pound of suet that has been shredded and chopped fine, a quarter of a pound of flour, a quarter of a pound of brown sugar, half a nutmeg grated and the grated rind of one lemon. Beat five eggs without separating the whites from the yolks, and add half a pint of good grape juice ; mix this with the dry ingredients, working the whole thoroughly until the mixture is moist but not wet. Pack in greased moulds, or small tin kettles ; cover, and steam or boil continuously for ten hours. Take the puddings from the water, re- move the lids and cool in the moulds. Next morning replace the lids and put the puddings aside for two, three or four weeks, until needed. The longer they stand the better. But do not over- look the important point that they should be kept in a cool place. CHRISTMAS FRUIT PUDDING Put a quart of milk into a double boiler ; beat the yolks of four eggs with one cupful of sugar until very light; add a little hot milk, return the mixture to the boiler and cook until you have a thick, soft custard. Take from the fire and add My Best 250 Recipes 151 a teaspoonful of vanilla extract. When cold turn the mixture into a freezing-can, pack, and turn until it is slightly frozen. Add a quarter of a pound of chopped, candied cherries, a cupful of sultanas, a quarter of a pound of candied pine- apple, chopped rather fine, and, if you have them, three or four grated macaroons. Fold in this one pint of cream whipped to a stiff froth, cover the can, repack, stand it aside for one hour, and the pudding will be ready to serve. MARLBOROUGH JPUDDING Core five good-sized tart apples, cut them in thin slices, put them into a saucepan with half a cupful of water, cover the saucepan, cook quickly until the apples are soft; press them through a sieve. While they are hot add four tablespoon- fuls of butter. Beat the yolks of six eggs with two cupfuls of granulated sugar ; add a quart of milk, a teaspoonful of vanilla extract and the apples; pour the mixture into a baking-dish and bake in a quick oven for thirty-five minutes. Beat the whites of the eggs until fairly stiff, add six tablespoonfuls of powdered sugar, and beat until fine and dry. Spread this over the top of the pud- ding, dust thickly with powdered sugar, and put the pudding back in the oven for just a moment to brown nicely. Serve it cold. A pudding made 152 My Best 250 Recipes of the quantity of materials given here will be sufficient for ten persons. QUEEN MAB PUDDING Cover half a box of gelatine with half a cup- ful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar

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