STONEWALL JACKSON PUDDING

Ingredients

• Two cupsful of milk
• Two egg yolks
• One-half cup of sugar
• Two tablespoonsful of Knox Gelatine
• one-fourth cupful of cold milk
• One teaspoonful of vanilla
• One-eighth cupful of Sherry wine
• Two egg whites
• One-half pint of whipped cream

Method

1. 1

   Heat the milk to boiling point in double boiler.

2. 2

   Beat yolks very light and beat into them the sugar.

3. 3

   Add this to hot milk and cook until custard begins to thicken.

4. 4

   Take from fire.

5. 5

   Add gelatine softened in cold milk, vanilla and sherry wine and let cool.

6. 6

   Beat egg whites stiff and fold into whipped cream.

7. 7

   When custard begins to set, fold in cream and egg whites and put into mold.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 17. The excerpt below is the record exactly as published.

STONEWALL JACKSON PUDDING Two cupsful of milk, Two Ggg yolks, One-half cup of sugar. Two tablespoonsful of Knox Gelatine softened in one- fourth cupful of cold milk. One teaspoonful of vanilla. One-eighth cupful ofSherry wine. Two Qgg whites. One-half pint of whipped cream. Heat the milk to the boiling point in double boiler. Beat the yolks very light and beat into them the sugar. Add this to the hot milk and cook until the custard begins to get thick. Take from the fire. Add gelatine, which has been softened in one-fourth cupful of cold milk

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