Queen Mab’s Pudding

An Elegant Summer Dish


  • New milk, 1 pint
  • rind 1 small lemon
  • bitter almonds, 6 to 8
  • (or, vanilla, ½ pod)
  • salt, few grains
  • isinglass, ¾oz. (1 oz. in sultry weather)
  • sugar, oz.
  • cream, ½ pint
  • yolks, 6 eggs
  • dried cherries, 2 oz.
  • candied citron, oz.
  • (or, preserved ginger, 2 to 3 oz.,
  • and the syrup as sauce, and 1oz.
  • of blanched pistachio-nuts; or 4 oz.
  • currants, steamed 20 minutes, and 2 oz
  • candied orange-rind).
  • For sauce, sweetened juice of strawberries, raspberries, or plums, or pine apple syrup.


Throw into a pint of new milk the thin rind of a small lemon, and six or eight bitter almonds, blanched and bruised; or substitute for these half a pod of vanilla cut small, heat it slowly by the side of the fire, and keep it at the point of boiling until it is strongly flavoured, then add a small pinch of salt, and three-quarters of an ounce of the finest isinglass, or a full ounce should the weather be extremely warm; when this is dissolved, strain the milk through a muslin, and put it into a clean saucepan, with from four to five ounces and a half of sugar in lumps, and half a pint of rich cream; give the whole one boil, and then stir it, briskly and by degrees, to the well-beaten yolks of six fresh eggs; next, thicken the mixture as a custard, over a gentle fire, but do not hazard its curdling; when it is of tolerable consistence, pour it out, and continue the stirring until it is half cold, then mix with it an ounce and a half of candied citron, cut in small spikes, and a couple of ounces of dried cherries, and pour it into a mould rubbed with a drop of oil: when turned out it will have the appearance of a pudding. From two to three ounces of preserved ginger, well drained and sliced, may be substituted for the cherries, and an ounce of pistachio-nuts, blanched and split, for the citron; these will make an elegant variety of the dish, and the syrup of the ginger, poured round as sauce, will be a further improvement. Currants steamed until tender, and candied orange or lemon-rind, are often used instead of the cherries, and the well-sweetened juice of strawberries, raspberries (white or red), apricots, peaches, or syrup of pine-apple, will make an agreeable sauce; a small quantity of this last will also give a delicious flavour to the pudding itself, when mixed with the other ingredients. Cream may be substituted entirely for the milk, when its richness is considered desirable.

Obs.—The currants should be steamed in an earthen cullender, placed over a saucepan of boiling water, and covered with the lid. It will be a great improvement to place the pudding over ice for an hour before it is served.