Transparent Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
base
decoration
Instructions (11)
  1. Make your calf's foot jelly very stiff.
  2. When it is quite fine put a gill into a china bason.
  3. Let it stand till it is quite set.
  4. Blanch a few Jordan almonds, cut them and a few jar raisins lengthways.
  5. Cut a little citron and candied lemon in little thin slices.
  6. Stick them all over the jelly, and throw in a few currants.
  7. Then pour more jelly on till it is an inch higher.
  8. When your jelly is set, stick in your almonds, raisins, citron, and candied lemon, with a few currants strewed in.
  9. Then more jelly as before.
  10. Then more almonds, raisins, citron, and lemon in layers, till your bason is full.
  11. Let it stand all night, and turn it out the same way as the fish-pond.
Original Text
To make a Transparent Pudding. MAKE your calf's foot jelly very stiff, and when it is quite fine put a gill into a china bason, let it stand till it is quite set; blanch a few Jordan almonds, cut them and a few jar raisins lengthways, cut a little citron and candied lemon in little thin slices, stick them all over the jelly, and throw in a few currants, then pour more jelly on till it is an inch higher; when your jelly is set, stick in your almonds, raisins, citron, and candied lemon, with a few currants strewed in; then more jelly as before, then more almonds, raisins, citron, and lemon in layers, till your bason is full; let it stand all night, and turn it out the same way as the fish-pond.
Notes
—