Royal Diplomatic Pudding

Ingredients

• half a box of gelatine
• half a cupful of cold water
• two-thirds of a pint of boiling water
• a cupful of sugar
• half a pint of wine
• the juice of a lemon

Method

1. 1

   Soak the gelatine in cold water for 1-2 hours.

2. 2

   Pour boiling water over it, add lemon juice, sugar, and wine.

3. 3

   Stir and strain.

4. 4

   Prepare two moulds, one holding two quarts and the other a quart.

5. 5

   Layer jelly in the large mould and place on ice.

6. 6

   Once hard, garnish with candied cherries, pour in liquid jelly to hold cherries, and cover.

7. 7

   When hard, set the small mould in the centre of the large one and fill the space with jelly.

8. 8

   Fill the small mould with warm water to remove it, and fill the cavity with custard made from yolks of five eggs, sugar, wine, vanilla, gelatine, and milk.

9. 9

   When thickened, add whipped cream, pour into the cavity, and let harden.

10. 10

    Turn out and serve with soft custard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 134. The excerpt below is the record exactly as published.

Royal Diplomatic Pudding. Soak half a box of gelatine in half a cupful of cold water one or two hours. Pour on this two-thirds of a pint of boil- ing water, and add the juice of a lemon, a cupful of sugar and half a pint of wine

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