JERUSALEM PUDDING (1909)
The Good Housekeeping Woman's Home Cook Book
Isabel Gordon Curtis, Associate Editor of Good Housekeeping (1909)
JERUSALEM PUDDING
Mrs Clinton Locke, Chicago.
Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water.
Cut three figs and three ounces of preserved ginger into tiny pieces, cover with a gill* of sherry and soak fifteen minutes.
Cover half a box of gelatine with half a cup of cold water and soak thirty minutes.
Whip one pint of cream, put into a basin and stand on the ice or in a very cold place.
Sprinkle over the cream half a cup of powdered sugar and a scant teaspoon of vanilla.
Drain the rice and spread it on a towel to dry, after which add it to the cream, stirring lightly; then add fruit, and lastly the dissolved gelatine, and stir into the mixture.
Stir all slowly until it begins to harden, and then turn it into a mold that has been filled with water.
Do not wipe the mold.
*[A gill is 1/4 pint or 4 ounces or 1/2 cup]
The full text of 'The Good Housekeeping Woman's Home Cook Book' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
|
