Cold Pudding. No. 1. (Mrs. Humphrey's.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

mould decoration

a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel. ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel. ↝ Cherries, raw [Other fruits and fruit salads]
a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel. ↝ Apricots, raw [Fruits and Fruit Juices]
a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel. ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel.
a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel. ↝ Orange peel, raw [Fruits and Fruit Juices]

custard

Make a very rich custard, and flavour it with noyou or vanilla ↝ Custard [Pudding]
Make a very rich custard, and flavour it with noyou or vanilla
Make a very rich custard, and flavour it with noyou or vanilla ↝ Vanilla extract [Spices and Herbs]

cream mixture

whip up pt. cream and sweeten it then mix cream and custard well together, and add 1/4 oz. gelatine or even 1/2 oz. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
whip up pt. cream and sweeten it then mix cream and custard well together, and add 1/4 oz. gelatine or even 1/2 oz. ↝ Gelatin dessert [Gelatins, ices, sorbets]

serving sauce

Serve in Noyau Sauce or Rum Sauce, No. 2 (see Sweet Sauces). ↝ Sauce, NFS [Dips, gravies, other sauces]
Serve in Noyau Sauce or Rum Sauce, No. 2 (see Sweet Sauces).

Instructions (6)

Mask a mould with jelly and decorate with a lining crust, 1/2 inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel.
Make a very rich custard, and flavour it with noyou or vanilla.
whip up pt. cream and sweeten it then mix cream and custard well together, and add 1/4 oz. gelatine or even 1/2 oz.
When all but cold, pour the mixture into the mould, and set in ice 2 to 4 hours.
Serve in Noyau Sauce or Rum Sauce, No. 2 (see Sweet Sauces).
This is excellent frozen, without gelatine.

Original Text

Cold Pudding. No. 1. (Mrs. Humphrey's.)
Mask a mould with jelly and decorate with a lining crust,
½ inch thick, of pistachios, red and white cherries, sultanas,
blanched almonds, and chopped angelica, and candied peel.
Make a very rich custard, and flavour it with noyou or
vanilla ; whip up pt. cream and sweeten it then mix cream
and custard well together, and add ¼ oz. gelatine or even ½ oz.
When all but cold, pour the mixture into the mould, and set in
ice 2 to 4 hours. Serve in Noyau Sauce or Rum Sauce, No. 2 (see
Sweet Sauces).
This is excellent frozen, without gelatine.

Notes

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