Queen Mab's Pudding

Ingredients

• a pint and a half of new milk or cream
• an inch of stick cinnamon
• a pinch of salt
• four ounces of loaf sugar
• an ounce of isinglass or gelatine
• the well-beaten yolks of five eggs
• an ounce and a half of candied peel
• an ounce and a half of dried cherries

Method

1. 1

   Simmer the milk or cream with the chosen flavoring until well flavored.

2. 2

   Add salt, sugar, and dissolved isinglass.

3. 3

   Strain, mix with beaten egg yolks, and stir over heat until thickened.

4. 4

   Cool, then mix in candied peel and cherries.

5. 5

   Pour into a mould and let set.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1414. The excerpt below is the record exactly as published.

Queen Mab's Pudding.— Put a pint and a half of new milk or cream into a sauce- pan with any flavouring that may be preferred — either an inch of stick cinnamon, the thin rind of a lemon, vanilla, or eight or nine bitter almonds, blanched or sliced. Simmer the liquor gently until it is pleasantly and i-ather strongly flavoured, then put with it a pinch of salt, f onr ounces of loaf sugar, and an ounce of isinglass or gelatine, and stu- imtil the last is dissolved. Strain the mixture through musHn, and mix with it the well-beaten yolks of five eggs. Stir it again over the fire until it begins to thicken, but on no account allow it to boil, or it will curdle. Stir until it is cool, then mix with it an ounce and a half of candied peel and an ounce and a half of dried cherries

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