Venetian Pudding

Ingredients

• Butter a mold
• half a pint of cream
• one pint of milk
• the yolks of eight eggs
• one ounce of dissolved gelatine
• sweeten the custard
• pour cherry brandy around it or any red fruit juice

Method

1. 1

   Butter a mold and line it with preserved ginger, pineapple, or dried cherries.

2. 2

   Make a custard with cream, milk, egg yolks, and gelatine.

3. 3

   Sweeten and pour into mold.

4. 4

   Set on ice and turn out when serving.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 12. The excerpt below is the record exactly as published.

VENETIAN PUDDING Butter a mold, line it with preserved gin- ger, pineapple, dried cherries or any sweet- meats. Make a rich custard with half a pint of cream to one pint of milk, the yolks of eight eggs, add one ounce of dissolved gelatine, sweeten the custard and when nearly cold pour into mold and set on ice. Turn it out when you serve it and pour cherry brandy around it or any red fruit juice

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