Queen Mab’s Pudding

Ingredients

• a pint of new milk
• the thin rind of a small lemon
• six or eight bitter almonds
• three-quarters of an ounce of the finest isinglass
• four to five ounces and a half of sugar
• half a pint of rich cream
• yolks of six fresh eggs
• a couple of ounces of dried cherries
• an ounce and a half of candied citron
• From two to three ounces of preserved ginger

Method

1. 1

   Infuse milk with lemon rind and almonds or vanilla, then add salt and isinglass.

2. 2

   Strain, mix with sugar and cream, then combine with egg yolks.

3. 3

   Thicken over gentle heat, cool, and mix in fruits.

4. 4

   Pour into oiled mould and chill.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 414. The excerpt below is the record exactly as published.

QUEEN MAB’s PUDDING. (An Elegant Summer Dish.) Throw into a pint of new milk the thin rind of a small lemon, and six or eight bitter almonds, blanched and bruised ; or substitute for these half a pod of vanilla cut small, heat it slowly by the side of the fire, and keep it at the point of boiling until it is strongly flavoured, then add a small pinch of salt, and three-quarters of an ounce of the CHAP, x Still. ] SWEET DISHES, OR ENTREMETS. 471 finest isinglass, or a full ounce should the weather be extremely warm; when this is dissolved, strain the milk through a muslin, and put it into a clean saucepan, with from four to five ounces and a half of sugar in lumps, and half a pint of rich cream ; give the whole one boil, and then stir it, briskly and by degrees, to the well-beaten yolks of six fresh eggs ; next, thicken the mixture as a custard, over a gentle fire, but do not hazard its curdling ; when it is of tolerable consistence, pour it out, and continue the stirring until it is half cold, then mix with it an ounce and a half of candied citron, cut in small spikes, and a couple of ounces of dried cherries, and pour it into a mould rubbed with a drop of oil : when turned out it will have the appearance of a pudding. From two to three ounces of preserved ginger

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