U. D. C. PUDDING

Ingredients

• One cup of finely chopped crystallized pineapple
• One cup of finely chopped crystallized cherries
• One cup of finely chopped nuts
• Six eggs
• a tablespoonful of sugar
• one cup of sherry wine
• one tablespoonful of gelatine
• one-half cup of water

Method

1. 1

   Add a tablespoonful of sugar to each egg, beat well, leaving out the whites.

2. 2

   To the yolks and sugar add sherry wine and cook to a thick custard in double boiler.

3. 3

   To the custard while hot add gelatine dissolved in water, then whip in lightly the beaten whites.

4. 4

   Roll out macaroons or Social Teas into dust.

5. 5

   Into a bowl begin to lay cracker dust, pineapple, nuts and cherries.

6. 6

   When you have used half the ingredients, pour over it the other half of the fruits and custard, sprinkling the top with cracker dust.

7. 7

   Put into refrigerator to congeal.

8. 8

   Serve with whipped cream.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 18. The excerpt below is the record exactly as published.

U. D. C. PUDDING One cup of finely chopped crystallized pineapple, One cup of finely chopped crystallized cherries, One cup of finely chopped nuts, Six eggs. Add a tablespoonful of sugar to each ^gg, beat well, leaving out the whites. To the yolks and sugar add one cup of sherry wine and cook to a thick custard in double boiler. To the custard while hot add one talbespoonful of gelatine dissolved in one-half cup of water

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