Trifle Pudding

Ingredients

• 1 pt. milk
• 4 eggs
• 4 tablespoonfuls sugar
• 6 grated macaroons
• 1/2 teaspoonful, or 10 drops bitter almond flavoring
• 2 tablespoonfuls of sherry

Method

1. 1

   Put milk in double boiler over fire; separate eggs, beat whites to stiff froth.

2. 2

   Add sugar to yolks, beat until light, add scalding milk to yolks, return to boiler, stir until custard is thick.

3. 3

   Add macaroons and flavoring, cool.

4. 4

   Drop whites in boiling water, cool.

5. 5

   Add sherry to custard, turn into dish, cap with whites, dust with powdered macaroons.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 36. The excerpt below is the record exactly as published.

Trifle Pudding. Put 1 pt. milk in double boiler over fire ; separate 4 eggs, beat whites to a stiff froth, add to the yolks 4 tablespoonfuls sugar, beat until light, add the scalding milk to the 117 August* yolks, return the whole to the double boiler, stir over the fire for just a moment, until the custard is the consistency of thick cream. Now take from the fire and add 6 grated macaroons, y£ teaspoonful, or 10 drops bitter almond flavoring, stand aside to cool ; drop the whites of the eggs by spoonfuls on top of boiling water, let them cook for an instant re- move them carefully, stand aside to cool. When the custard is cool add 2 tablespoon- fuls of sherry ; turn into a glass dish, cap it with the whites, dust it wTith powdered macaroons and it is ready to serve. The whites of the eggs may be omitted if you like just the simple custard. 28. — Peach Blanc Mange. Cover y2 a box of gelatine with 3^ a cup of cold water and let stand for y2 an hour ; pour over it 1 cup of hot scalded milk and stir until it is dissolved. Select 8 nice ripe peaches, peel, seed and press through a sieve ; add 1 cup of pulverized sugar. Beat 1 pt. of cream gradually into the peaches, add the dissolved gelatine, well mixed, pour into moulds and stand away to harden. — From "Table Talk," Philadelphia. 118 August. 29.— Tutti Frutti. Put 1 pt. sugar and 1 qt. of water over the fire, in a saucepan ; stir until the sugar is dissolved, and boil, after it begins to boil, 5 minutes. Strain and stand aside to cool. The yellow rind of 1 orange may be grated and added to the sugar, before it is put over the fire. Select 12 large, juicy oranges; carefully squeeze out the juice and strain it. Add this to the syrup. Turn this mixture into a freezer, and press very hard, stirring evenly and smoothly all the while. Have ready the following mixture of fruit so that the moment the ice is frozen, you may stir the mixture in. Chop very fine y2 lb. candied cherries, y2 lb. candied apricots, % R>. candied pineapples. Mix and cover the fruit with 4 tablespoonfuls of sherry

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