Reference > Farmer's Cookbook > COLD DESSERTS > Pudding à I’Adrea
  Ivory Cream French Easter Cream  
CONTENTS · BIBLIOGRAPHIC RECORD

Pudding à I’Adrea

2 cups thin cream
Whites 4 eggs
11/2 tablespoons granulated gelatine
3 tablespoons Sherry
2 tablespoons cold water
11/2 tablespoons Sauterne
3/4 cup sugar
Sauterne jelly mixture

Make one-half recipe for Sauterne Jelly , allowing one and one-half tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.

Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.


CONTENTS · BIBLIOGRAPHIC RECORD
  Ivory Cream French Easter Cream  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors