Queen Mab Pudding

Ingredients

• 1 pint Custard
• ½ oz. Cox’s Gelatine
• ½ lb. Macaroons
• 2 ozs. Ratafias
• 1 pint Sherry
• 2 ozs. Sugar
• A little cold Milk
• Apricot Jam

Method

1. 1

   Fill a mould with alternate layers of macaroons and ratafias, with a little jam between; saturate with the sherry; soak the Gelatine in sufficient milk to cover, then dissolve over the fire.

2. 2

   Strain into the custard, add the sugar, and pour into the mould.

3. 3

   Set aside until firm, turn out and serve.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 24. The excerpt below is the record exactly as published.

QDEEN MAB PUDDING. } oz. Cox’s Gelatine. \ lb. Macaroons. 1 pint Custard. 2 ozs. Ratafias, pint Sherry. Apricot Jam. 2 ozs. Sugar. A little cold Milk. Fill a mould with alternate layers of macaroons and ratafias, with a little jam between ; saturate with the sherrj' ; soak the Gelatine in sufficient milk to cover, then dissolve over the fire. Strain into the custard, add the sugar, and pour into the mould. Set aside until firm, turn out and serve. (95) RHUBARB CHARLOTTE. ozs. Cox's Gelati.ve. ^ lb. Loaf Sugar. J lb. cut Rhubarb. pints Water, or more if The grated rind and juice or required. I Lemon. Whipped whites of 2 Eggs. Soak the Gelatine in half pint of cold water for about ten minutes. Stew the rhubarb to a pulp in the rest of the water ; add the sugar, lemon, and soaked Gelatine, made up to one quart, and stir over the fire until dissolved. Whisk the whites of the eggs to a stiff froth and stir gently into the mixture. Pour into a mould previously rinsed in cold water. When set, turn out and serv'e with a custard made with the yolks of eggs, one pint of milk, sugar and lemon flavouring to taste. (96) APPLE CHARLOTTE. Soak the Gelatine in half-pint of cold water for ten minutes. Peel, core, and slice the apples and stew them in the remaining half pint of water till quite soft, then beat up with a fork or rub through a sieve. Add the sugar, the Gelatine, the grated rind of the lemon and its juice, and stir over the fire until the Gelatine is dissolved, but do not let it boil. Add the whipped whites of eggs and let cool. Line the mould with the sponge fingers and pour in the mixture. When firm turn out quickly into a cold dish. Serve with a custard made of the j'olks of eggs, sugar, and vanilla essence to taste. (97) APPLE FLUMMERY. 2 lbs. Apples (weighed after About i gill of Water (more or peeling and coring). less according to fruit). I lb. Sugar. i Lemon. I oz. Cox’s Gelatine.

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