Queen Mab's Pudding
Named after the Queen of the Fairies, this pudding is an very creamy custard which sets stiffly because it is fortified with gelatin
- 1 pint milk
- 1 lemon rind
- yolks 6 eggs
- 1 oz gelatine
- ½ pint cream
- a few drops almond essence
- 1 oz each: pistachio nuts
- 1 oz each: preserved ginger
- 1 oz each: cherries and candied peel
Steep in 1 pint milk the rind of a lemon cut very thin. 5 oz. Loaf sugar. Strain milk into yolks of 6 eggs; beat a little and stir over fire until it thickens. Let it cool a little; then mix it 1 oz gelatin dissolved in ½ cupful water, ½ pint cream and a few drops of almond essence. When a little stiffened put in 1 oz pistachio nuts, 1 oz candied fruit, 1 oz preserved ginger, 1 oz cherries cut in small pieces. Then put mixture into moulds previously soaked in water . When cold turn out.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.