Royal Pudding
From The "Queen" cookery books: Ices, 1902
Use varying colours for a decorative effect.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
3oz. of crystallized or dried cherries (or sultanas), and either a wineglassful of liqueur syrup, or the same quantity of sherry and lemon juice mixed (if for a more expensive pudding stir in a gill of whipped cream and use half a gill of hqueurto taste). This is very pretty as it stands, hut can he coloured a faint pink if hked. Mould and freeze as usual. For these puddings it may he observed that the simpler the mould the better the effect. Nothing looks nicer than a plain charlotte or a plain hexagonal mould. To this may he added, when turned out, a little flavoured and frozen cream with a rose pipe, together with a few crystallized fruits marinaded in lemon juice and liqueur or wine, &c. Boyal Pudding. — Have ready 3oz. each of French plums and of greengages, and 2oz. of apricots or white pears, and crystallized cherries. Take one and a half pints of cold rich custard, stir to it a gill of stiffly whipped cream, and then colour half with a ew drops of carmine,
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Cook this with the app: pantry check, scaling, and the assistant.