Vanilla Pudding

Ingredients

• 2 oz. ratafias
• ½ pint cream
• 1 teaspoonful vanilla
• 1 tablespoonful sugar
• A little apricot jam
• ½ glass sherry
• Yolks of 4 eggs
• Whites of 2 eggs
• Some candied cherries
• Some angelica

Method

1. 1

   Butter a plain mould, decorate it with cherries and angelica, sprinkle ratafias with sherry, and spread with apricot jam; cover the mould with these.

2. 2

   Beat up the eggs, add cream, sugar, and vanilla; pour into the mould, cover with buttered paper, and stand in a pan of boiling water, allowing the water to come within the top of the mould.

3. 3

   Simmer slowly for one hour, or until set, ensuring it does not boil quickly.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 29. The excerpt below is the record exactly as published.

VANILLA PUDDING. 2 oz. ratafias £ pint cream 1 teaspoonful vanilla 1 tablespoonful sugar A little apricot jam £ glass sherry Yolks of 4 eggs Whites of 2 eggs Some candied cherries

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