Jelly Pudding
- 1/2 ounce gelatine
- Yolks 5 eggs
- 1 lemon
- Sherry
- 6 ounce sugar
- 1/2 pint milk
Dissolve gelatine in a little water, beat the yolks of eggs; rub sugar into them with a spoon, add half a pint of milk and the gelatine; stir over fire until thick like custard. Take of and add the juice of a lemon and a wineglass of sherry and whites of eggs which have been well-beaten. Mix completely together. Put in a mold and let stand until next day. Should be eaten with cream.
Submitted by Jun 15, 2009
15 min
30 min
45 min