Royal Pudding

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

3oz. each of French plums ↝ Plums, raw [Fruits and Fruit Juices]
of greengages
2oz. of apricots or white pears ↝ Apricots, raw [Fruits and Fruit Juices]
and crystallized cherries ↝ Cherries, raw [Other fruits and fruit salads]
one and a half pints of cold rich custard ↝ Custard [Pudding]
a gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Have ready 3oz. each of French plums and of greengages, and 2oz. of apricots or white pears, and crystallized cherries.
Take one and a half pints of cold rich custard, stir to it a gill of stiffly whipped cream, and then colour half with a few drops of carmine, leaving the other half plain.
Stir into the pink half the pears or the apricots cut up, and half the plums and greengages, and into the white half all the cherries and the rest of the plums, &c.
Freeze as usual, and pack into the mould in layers of varying colour.

Original Text · last edited 4 days ago

Royal Pudding.— Have ready 3oz. each of French
plums and of greengages, and 2oz. of apricots or
white pears, and crystallized cherries. Take one and
a half pints of cold rich custard, stir to it a gill of
stiffly whipped cream, and then colour half with a
few drops of carmine, leaving the other half plain.
Stir into the pink half the pears or the apricots cut
up, and half the plums and greengages, and into the
white half all the cherries and the rest of the plums,
&c. Freeze as usual, and pack into the mould in
layers of varying colour.

Notes

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