Pudding

A qt. mould,
butter well &
ornament with candied ginger.
Make a rich custard with
– yolks of 12 & whites of 6 eggs.
– pt cream
– & sugar to taste:
dissolve 1 oz gelatine in enough milk
to fill up the M.
when cold add glass of rum or sherry
pour the mixture into the M. & place on ice.
before adding the gelatine
– put aside a little custard for sauce,
add to it ginger syrup, & Serve

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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