Easter pudding recipe for spring

Take a package of gelatine and cover it with hot water. Keep it warm on the range.

Next, put one and a half pints of rich milk in a saucepan and bring it to the boiling point. While the milk is heating, prepare the other ingredients of the pudding, as follows:

Put four heaping tablespoon fuls of granulated sugar in a large bowl, add the yolks of three raw eggs: whip the sugar and eggs to a froth. Pour the hot milk into the dish with the melted gelatine and stir it briskly. When the gelatine is well mixed with the milk let it heat again.

Whip the whites of the eggs to a stiff froth. When the milk begins to wrinkle on top take it off and gradually pour the boiling milk over the beaten yolks of eggs and sugar, stirring rapidly. When well-mixed, pour the whole back into a saucepan. Stand it in boiling water and stir in half a teasponful of extract of vanilla. As soon as the mixture begins to thicken to a thick cream, quickly stir in the whites of the eggs. Then pour the pudding into a large mold and stand in a cold place, to jelly.

For the sauce: To a pint of rich cream add three heaping tablespoonfuls of powdered sugar and the juice of a small lemon, and half a teaspoonful of vanilla flavor. Beat the cream with the ingredients to a stiff froth. Pour it into a pretty glass pitcher and stand it on the ice.


About this story

Source publication: The Saint Paul Globe

Source publication date: 26 March 1899

Filed under: 1890s, Dessert recipes, Easter

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