Soak the gelatine in the cold water. Chill and whip the
cream. Boil the cream left in the bowl with milk enough
to make a pint in all. Add the sugar, and when boiling-
add the soaked gelatine. Stir until dissolved, and strain
it into the well-beaten whites of the eggs. Add the vanilla,
and the wine, if you approve. Stir well, and when slightly
thickened add the whipped cream. When stiff enough to
drop, add the French fruit. Mould it, and garnish with
wine jelly ^ fruity and green leaves. Or add one pint of
blanched almonds ov pistachio nuts, chopped fine, instead
of the fruit.
Combinations of Jelly, Cream, Custard, and Cake.
Boyal Diplomatic Pudding. {Miss Parloa. ) — Make
lemon, orange, or wine jelly, using only two thirds of a
pint of boiling water, that it may be stiff enough to mould.
fruit in some fanciful design. Cut cherries in halves, and
cut plums to represent leaves, and arrange them like a
cluster of cherries ; or cut the cherries smaller, and design
a branch of barberries. Fasten each piece of fruit in place
Creme Diplomats. {Miss M. L. Clarke.)
box gelatine. 4 eggs (whites)
3^ cup cold water. 1 teaspoonful vanilla.
1 pint cream. 1 tablespoonful wine.
^ cup sugar. 1 cup French fruit.
Fig. 48. Royal Diplomatic Pudding✪ Royal Diplomatic Pudding.
Strain it into a
pitcher. Place a
two-quart mould
in a pan of ice
water ; pour in
jelly half an inch
deep. When hard,
put in candied
The Boston Cook Book, 359
with a few drops of the liquid jelly, and when hard add
jelh' to cover the fruit. When this is hard, place a smaller
mould in the centre on the jelly and fill with ice. Pour
the remainder of the jellj' between the two moulds, adding
it slowly, and dropping in fruit here and there, if you
clioose, until the mould is full. When the jelly is all firm,
remove the ice, and add warm^ not hot^ w^ater to the
smaller mould, and take it out carefull}', without breaking
the wall of jelly. Fill the space with a Bavarian cream
(page 356). Make a rich soft custard with the yolks of
Jive eggs^ half a cup of sugar ^ and a pint of milk; strain,
and flavor with vanilla. When ready to serve, dip the
mould in warm w^ater, put a dish over it, and invert dish
and mould together. Remove the mould carefuU}', and
pour the soft custard around the pudding. Make the soft
custard w^liile the jelly is hardening ; and do not put the
materials for the Bavarian cream together until the small
mould is removed from the jelly, and the cavit}^ ready for
the cream. Do not turn out of the mould until just before
it goes to the table, as the slightest jarring breaks the
jellj'. A coffee cup within a quart bowl, and a small pail
within a larger one, have been successfully used by those
who had no moulds.
A variet}^ of dishes may be made by using the differ-
ent colored jellies and fruits ; and any of the creams stiff*
enough to mould can be used as filling. Snow Pudding,
or Creme Diplomate and Wine Jelly^ Norfolk Cream
and Lemon Jelly ^ Orange Sponge and Orange Jelly ^ are
attractive combinations. It may also be made in two sizes
of small moulds, serving one mould to each person.
Page 211 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak the gelatine in the cold water. Chill and whip the cream. Boil the cream left in the bowl with milk enough to make a pint in all. Add the sugar, and when boiling add the soaked gelatine. Stir until dissolved, and strain it into the well-beaten whites of the eggs. Add the vanilla, and the wine, if you approve. Stir well, and when slightly thickened add the whipped cream. When stiff enough to drop, add the French fruit. Mould it, and garnish with wine jelly ^ fruity and green leaves. Or add one pint of blanched almonds or pistachio nuts, chopped fine, instead of the fruit.
Combinations of Jelly, Cream, Custard, and Cake.
Boyal Diplomatic Pudding. {Miss Parloa. ) — Make lemon, orange, or wine jelly, using only two thirds of a pint of boiling water, that it may be stiff enough to mould.
fruit in some fanciful design. Cut cherries in halves, and cut plums to represent leaves, and arrange them like a cluster of cherries ; or cut the cherries smaller, and design a branch of barberries. Fasten each piece of fruit in place
Creme Diplomats. {Miss M. L. Clarke.)
box gelatine. 4 eggs (whites)
3^ cup cold water. 1 teaspoonful vanilla.
1 pint cream. 1 tablespoonful wine.
^ cup sugar. 1 cup French fruit.
Fig. 48. Royal Diplomatic Pudding.
Strain it into a pitcher. Place a two-quart mould in a pan of ice water ; pour in jelly half an inch deep. When hard, put in candied
The Boston Cook Book, 359
with a few drops of the liquid jelly, and when hard add jelly to cover the fruit. When this is hard, place a smaller mould in the centre on the jelly and fill with ice. Pour the remainder of the jellj' between the two moulds, adding it slowly, and dropping in fruit here and there, if you clioose, until the mould is full. When the jelly is all firm, remove the ice, and add warm, not hot, water to the smaller mould, and take it out carefull}', without breaking the wall of jelly. Fill the space with a Bavarian cream (page 356). Make a rich soft custard with the yolks of five eggs, half a cup of sugar, and a pint of milk; strain, and flavor with vanilla. When ready to serve, dip the mould in warm w^ater, put a dish over it, and invert dish and mould together.remove the mould carefully', and pour the soft custard around the pudding. Make the soft custard w^liile the jelly is hardening ; and do not put the materials for the Bavarian cream together until the small mould is removed from the jelly, and the cavit}^ ready for the cream. Do not turn out of the mould until just before it goes to the table, as the slightest jarringbreaks the jelly. A coffee cup within a quart bowl, and a small pail within a larger one, have been successfully used by those who had no moulds.
A variet}^ of dishes may be made by using the different colored jellies and fruits ; and any of the creams stiff enough to mould can be used as filling. Snow Pudding, or Creme Diplomate and Wine Jelly, Norfolk Cream and Lemon Jelly ^ Orange Sponge and Orange Jelly ^ are attractive combinations. It may also be made in two sizes of small moulds, serving one mould to each person.
Records on this page
Royal Diplomatic Pudding