Diplomatic Pudding. No. 2.

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 (8)
Instructions (6)
  1. Line a plain mould with jelly.
  2. Decorate the mould with cherries or angelica.
  3. Whip 4 eggs and sugar as you would for a sponge cake.
  4. Add enough gelatine to set the mixture.
  5. Flavour with maraschino or orange flower water.
  6. Pour the mixture into the prepared mould.
Original Text
Diplomatic Pudding. No. 2. (Mrs. Emslie's. 1897.) Line a plain mould with jelly, decorate it with cherries or angelica ; whip 4 eggs and sugar as you do for a sponge cake ; then add as much gelatine as will set the mixture, flavour with maraschino or orange flower water, then pour into the mould.
Notes
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