Venus Pudding. Cold.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
1.0 quart mould
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Pudding
Sauce
Instructions (11)
  1. Butter a plain quart mould.
  2. Ornament the mould with preserved ginger.
  3. Make a good custard with 12 yolks and 6 whites of egg, cream and sugar to taste.
  4. Dissolve 1/2 oz. of isinglass in about 1 1/2 pts. of milk.
  5. Add the dissolved isinglass to the custard.
  6. Add a glass of sherry, brandy or rum to the custard.
  7. Pour the mixture into the prepared mould.
  8. Chill the pudding.
For Sauce
  1. Put aside a little of the custard for sauce.
  2. Add ginger syrup to the reserved custard.
  3. Serve the sauce cold around the pudding.
Original Text
Venus Pudding. Cold. Ornament a well-buttered plain quart mould with preserved ginger. Make a good custard with 12 yolks and 6 whites of egg, cream and sugar to taste, and enough milk (about 1½ pts.) to fill the mould with ½ oz. of isinglass dissolved in the milk, add a glass of sherry, brandy or rum, and put into the mould. For Sauce. Put aside a little of the custard for sauce, add ginger syrup to it, and serve cold round the pudding.
Notes
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