Ginger Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Dissolve the isinglass in a very little hot water.
  2. Add to it the milk, butter, sugar and well-beaten yolks.
  3. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil.
  4. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon.
  5. Mix lightly together and pour into a buttered pudding basin to set.
  6. Serve with a little chopped preserved ginger and syrup.
Original Text
*Ginger Pudding ¹⁄₂ oz. isinglass ¹⁄₂ pint milk 3 ozs. butter 2 ozs. powdered sugar 4 eggs 1 lemon 1 small tea-spoon powdered ginger Preserved ginger and syrup Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten yolks. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup.
Notes
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