San Jose Pudding

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 1% gills hot water
• 1 gill whipping cream
• 2 gills milk
• 2 OzS. Sugar
• 1 tablespoonful sherry
• 1 oz. glacé fruits
• I oz. maraschino cherries
• I oz. hazelnut meats

Method

1. 1

   Cut the fruit and nuts in small pieces, and soak them in the sherry.

2. 2

   Add the Gelatine and sugar dissolved in the hot water.

3. 3

   Add the milk.

4. 4

   When cool, stir into the whipped cream.

5. 5

   When beginning to set, stir the mixture, and divide into dainty glasses.

6. 6

   Decorate, when set, with cherries, rose leaves, or pistachios.

7. 7

   Whipped cream may be piped on top before decorating.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.

SAN JOSE PUDDING. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 1% gills hot water 1 gill whipping cream 2 gills milk 2 OzS. Sugar 1 tablespoonful sherry 1 oz. glacé fruits I oz. maraschino cherries I oz. hazelnut meats

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