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Lord John Russell’s Pudding
Preparation info
- Difficulty
Complex
- Ready in
20 min
Appears in
Published 1932
This recipe for a very delicious iced pudding is from Rusley Lodge, Esher, 1863.
Ingredients
- Sufficient for a quart mould. Eggs
6— - new milk
1½ pint
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Method
- Put the yolks of the eggs beaten up with the milk together with the grated peel of the lemon, the sugar, and the isinglass into a stewpan; and
- Whisk it well over a slow fire till the isinglass is thoroughly disssolved and the whole thick.
- Add the cream.
- Then the brandy.
- Just a little essence of ratafia.
- L
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