Royal Diplomatic Pudding

Ingredients

• 1/2 box gelatine
• 1/2 cup cold water
• 1 pint cream
• 4 eggs (whites)
• 1/2 cup sugar
• 1 teaspoonful vanilla
• 1 tablespoonful wine
• 1 cup French fruit

Method

1. 1

   Strain the mixture into a pitcher.

2. 2

   Place a two-quart mould in a pan of ice water; pour in jelly half an inch deep.

3. 3

   When hard, put in candied fruit with a few drops of the liquid jelly, and when hard, add jelly to cover the fruit.

4. 4

   When this is hard, place a smaller mould in the centre on the jelly and fill with ice.

5. 5

   Pour the remainder of the jelly between the two moulds, adding it slowly, and dropping in fruit until the mould is full.

6. 6

   When the jelly is firm, remove the ice and add warm water to the smaller mould to take it out carefully.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 209. The excerpt below is the record exactly as published.

/2 hox gelatine. y2 cup cold water. 1 pint cream. 1 pint milk. 4 eggs (yolks). cup sugar. % saltspoonful salt. 1 teaspoonful vanilla 1 tablespoonful wine. Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constant!}^, add the soaked gela- tine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine, or half a cup of orange juice. Stir till it begins to harden, then stir in quickl}' the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water. Chocolate Bavarian Cream. — Melt two sticks of sweetened chocolate., and stir them into the custard before straining. Coffee Bavarian Cream, — Add one quarter of a cup of very clear., strong black coffee. Or boil half a cup of ground coffee in the milk, before straining it over the eggs. Bavarian Cream with Fruit. 1 quart berries. 1 cup sugar. 3^ box gelatine. 3^ cup cold water. 3^ cup boiling water. 1 pint cream. Strawberries or JRaspberries. — Mash the berries with the sugar ; let them stand till the sugar is dissolved. Strain through a sieve fine enough to keep back the seeds. Soak The Boston Cook Book. 357 the gelatine in the cold water, then dissolve in the boiling water, and strain it into the berr}- juice. Cool, and beat till slightl}' thickened ; add the cream (whipped), and mould it in a plain mould, or lined like a Charlotte. Pineapple, — Stew a can of grated pineapple with one cup of sugar ten minutes, and use in the same manner without sifting. Peaches and Apricots, — Mash and sift one can of peaches or apricots (use juice Siud fruit), and stew with a heaping cup of sugar, and use as above. Norfolk Cream, — Line a mould with one pound of can- died plums, having first removed the stones, and spread the plums out as thin as possible. Make the plain Bava- rian cream, and when thick enough to drop, take out one third of it and color with cochineal; add half a cup of candied cherries cut in halves. Put a layer of the white Fig. 47. Mould of Bavarian Cream garnished with Whipped Cream and Fruit. cream next to the plums, and fill the centre with the pink. When ready to serve, loosen the edges with a knife and invert carefullj^ Garnish with whipped cream. Mock Canteloupe, — Mould the yellow Bavarian cream in a melon mould lined with lady fingers, and when ready to serve, turn out on a dish and sprinkle the top of the cream thickl}^ with chopped pistachio nuts, or any green fruit, plums, or angelica. Garnish with whipped cream and candied fruit. Prune Pudding, {Mrs, A, A. Lincoln.) — Make a small mould of lemon jelly. Boil large selected prunes slowl}^ until very tender, taking care to keep the skins unbroken. Drain and place in a glass dish. Break up 358 The Boston Cook Book. the jell}^ all about them, so that it will have the appearance of being made together. Pile whipped cream ^ prepared as for Charlotte Russe, No. 1, over the prunes and jelly. Soak the gelatine in the cold water. Chill and whip the cream. Boil the cream left in the bowl with milk enough to make a pint in all. Add the sugar, and when boiling- add the soaked gelatine. Stir until dissolved, and strain it into the well-beaten whites of the eggs. Add the vanilla, and the wine, if you approve. Stir well, and when slightly thickened add the whipped cream. When stiff enough to drop, add the French fruit. Mould it, and garnish with wine jelly ^ fruity and green leaves. Or add one pint of blanched almonds ov pistachio nuts, chopped fine, instead of the fruit. Combinations of Jelly, Cream, Custard, and Cake. Boyal Diplomatic Pudding. {Miss Parloa. ) — Make lemon, orange, or wine jelly, using only two thirds of a pint of boiling water, that it may be stiff enough to mould. fruit in some fanciful design. Cut cherries in halves, and cut plums to represent leaves, and arrange them like a cluster of cherries ; or cut the cherries smaller, and design a branch of barberries. Fasten each piece of fruit in place Creme Diplomats. {Miss M. L. Clarke.) box gelatine. 4 eggs (whites) 3^ cup cold water. 1 teaspoonful vanilla. 1 pint cream. 1 tablespoonful wine. ^ cup sugar. 1 cup French fruit. Fig. 48. Royal Diplomatic Pudding

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