Whipped-Cream Pudding
From Food study, 1917
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 127. The excerpt below is the record exactly as published.
whipped-cream pudding. 3. Warm another portion and whip as above. Explain the difference in the result. 4. To make butter. Shake a weighed and measured amount of ripened cream in a preserve jar, until the fat separates. Add ice. Collect the lumps into a mass and plunge them into ice water and work out all the buttermilk. Weigh. Add salt in the pro- portion of one-half ounce to every pound of butter. Compute the cost of this butter and compare it with the market price. B. PREPARE WHIPPED-CREAM PUDDING. Beat into whipped cream, crumbs rolled from dried macaroons, or from gingersnaps, or dried cake, or stir in dates or figs cut into small pieces. Sweeten and flavor as desired. Candied cherries may be used as decorations
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