Ribbon Pudding a la Royale

Ingredients

• Glaze a fancy ring mould with aspic.
• Beat up one cup of lemon aspic until frothy.
• add three tablespoons whipped cream.
• Then beat one cup of raspberry aspic.
• Beat up a cup of lemon aspic.
• Last add the aspic of cherry that has been beaten.

Method

1. 1

   Decorate with maraschino cherries and white and green cream; put in lemon aspic about half inch thick.

2. 2

   Put on top of the lemon aspic the beaten raspberry aspic.

3. 3

   Then add the colored lemon aspic and finally the cherry aspic.

4. 4

   Leave on the ice until ready to serve.

5. 5

   Dip in warm water, turn out on a paper doily.

6. 6

   Serve with whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 537. The excerpt below is the record exactly as published.

Glaze a fancy ring mould with aspic; decorate with maraschino cherries and white and green cream; put in lemon aspic about half inch thick. Beat up one cup of lemon aspic until frothy, add three tablespoons whipped cream (or whites of two eggs), put on topof the lemon aspic. Then beatone cupof raspberry aspic, add the same amount of cream (or whites of eggs), put on top of the white. Beat up a cup of lemon aspic, color with pistachio coloring, also add the same amount of cream (or white of eggs), put on top of the pink. Last add the aspic of cherry that has been beaten.

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