Victoria Pudding. (No. 1.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Boil milk, cream, isinglass, lemon peel, and sugar together for 1/2 hour.
  2. Have ready the beaten yolks of 6 eggs.
  3. Pour the boiled milk mixture on the beaten egg yolks.
  4. Return the mixture to the stewpan and stir until thickened, but do not let it boil.
  5. Strain the mixture and let it stand until cold.
  6. Whisk up the whites of the eggs and add them to the custard.
  7. Add a little brandy or sherry.
  8. Cut dried cherries, apricots, or greengages small and place them in the mould.
  9. Decorate the mould according to your taste before pouring in the pudding mixture.
Original Text
Victoria Pudding. (No. 1.) 1 pt. of milk, ½ pt. of cream, nearly 1 oz. of isinglass, the peel of 1 lemon, ½ lb. of sugar—boil all together ½ hour. Have ready the beaten yolks of 6 eggs, pour the boiled milk on them, return it to the stewpan, stir till thickened, but do not let it boil; strain it and let it stand till cold. Whisk up the whites of the eggs and add them to the custard with a little brandy or sherry. Cut some dried cherries, apricots, or greengages cut small, in the mould and decorate it according to your taste before you pour in the pudding mixture. The lightness of the pudding depends on the whisking of the whites of egg. The following, though also called Victoria Pudding, is quite a different recipe:
Notes
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