Sultan's Cold Pudding

Ingredients

• a quarter of a pint of cream
• the same of milk
• the beaten yolks of four eggs
• a tablespoonful of sugar
• three-quarters of an ounce of gelatine
• a quarter of a pint of whipped cream
• twelve ratafia biscuits
• two inches of angelica
• twelve dried cherries
• nearly two ounces of pistachio nuts

Method

1. 1

   Bring cream and milk to boil, pour over yolks and sugar, stirring constantly.

2. 2

   Return to pan and stir until thick without boiling.

3. 3

   Melt gelatine in milk, strain into custard, add whipped cream, biscuits, fruit, and nuts.

4. 4

   Stir until nearly cold, pour into a mould with layers of jelly.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 83. The excerpt below is the record exactly as published.

three- quarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream sweet- ened and flavoured to taste. Have ready a mould that has 148 DOMESTIC COOKERY. been dipped into cold water ; pour into it sufficient to cover the bottom about an inch in thickness ; set it aside in a cool place to become firm. Cut four small penny spongecakes in slices, spreadapricot jam between the slices, squeeze over some orange juice ; stand them up on an end in the mould, leaving about half an inch all round the outer edge ; pour in the rest of the cream, &c. Put it in a cold place to stiffen. Turn it out on a glass dish. Serve with good custard sauce or not, according to taste. Pudding*, Indian. Butter a mould and ornament it with dried cherries. Put into a basin two penny spongecakes ; pour over them half a pint of boiling milk. Cover the basin and allow them to soak ten minutes ; then beat in one ounce of fine sugar, the yolks of three eggs, and the juice of half a lemon. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt. Take a broad-pointed knife and whip them up to a stiff froth, stir them lightly into the pudding, pour into the mould, cover the top securely with buttered paper, and steam two hours. Note. — The best method of steaming is to place the mould in a pan of boiling water, allowing the water to come half way up the sides of the mould. Cover with a tightly fitting lid. Add more boiling water as it reduces. Pudding*, Marlborough. Take two penny spongecakes; cut them in half; spread some jam between ; place them in a buttered pie-dish. Cream well together two ounces of butter, two ounces of sugar, and the yolks of two eggs. Put the whites upon a clean dry plate with a tiny pinch of salt ; take a clean dry knife and beat them to a stiff froth. Mix them lightly with the other ingredients ; pour all over the spongecakes. Bake in a moderate oven ten minutes. DOMESTIC COOKERY. U9 Pudding-, Orange. Take four oranges and their weight in sugar. Cut them in quarters ; remove the pips j pound the oranges in a mortar with the sugar, then pass them through a sieve ; add to them the yolks of four eggs, and the whites of two well- beaten together ; also an ounce and a half of butter melted. Mix all well together. Line a dish with rough puff pastry ; pour in the mixture ; twist some bars across, and bake in a hot oven. Pudding, Rice. Wash one ounce of rice ; burst it in cold water, that is, put it into a pan, cover it with cold water ; bring it to the boil ; drain off the water ; put the rice into a greased pie- dish with a tablespoonful of sugar, a very little grated nut- meg, and half a pint of milk. Cook it very slowly two and a half hours. Note. — Rice is better for being soaked all night in milk. Pudding, Semolina. Put three-quarters of an ounce of semolina into a saucepan with half a pint of cold milk. Bring it slowly to the boil, and simmer till quite soft, stirring all the time. Remove the pan from tbe fire ; pour the semolina into a basin to cool j add a tablespoonful of sugar and a little grated nut- meg. Break the egg, separate the yolk from the white; put the yolk into the semolina; stir well; beat up the white to a stiff froth, mix it lightly and thoroughly with the other ingredients ; pour into a pie-dish, and bake in a moderate oven or before the fire till it is a golden colour. DOMESTIC COOKERY. ISO Pudding, Steamed Batter. Put into a saucepan one ounce and a half of butter ; let it melt over the fire ; stir into it one ounce and a half of flour, a quarter of a pint of milk ; stir vigorously until it forms into one lump ; add one ounce of sugar, the grated rind of half a lemon ; mix well together. Remove the pan from the fire and drop in the yolks of three eggs ; beat the mixture well with a wooden spoon ; whip up the whites to a stiff froth ; add them lightly. Grease a mould, cover it with browned bread crumbs; pour the pudding into it, cover the top with a lid or a greased paper ; place it in a pan of boil- ing water, allowing the water to come half way up the side of the mould. Steam three-quarters of an hour and serve. Pudding, Sultan’s, .Cold. Put into a pan a quarter of a pint of cream and the same of milk, bring to the boil ; then pour it over the beaten yolks of four eggs and a tablespoonful of sugar, stirring briskly all the time ; return it to the pan ; stir over the fire till thick, constantly pouring it to and from the pan ; do not allow it to boil or it will curdle. Melt slowly and carefully three- quarters of an ounce of gelatine in a quarter of a pint of milk ; strain it when cool to the custard, add to this a quarter of a pint of whipped cream, twelve ratafia biscuits, two inches of angelica cut small, twelve dried cherries, nearly two ounces of pistachio nuts

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