A Creole Summer Pudding

Pouding d’Ete

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Lemon Jelly
  • A Cupful of Stoned Cherries
  • A Cupful of Malaga Grapes
  • 2 Oranges
  • 2 Bananas
  • ½ a Pineapple
  • A Pint of Snow Cream


Make a lemon jelly, add stoned Cherries, a few Malaga Grapes, Bananas and half a Pineapple, sliced. Pour a little jelly into each custard glass. Put a layer first of one fruit, then of another, then a layer of Snow Cream, and continue alternating till the glass is filled, with the Snow on top. Serve ice cold.

Or the layers may be made in a dish, and when ready to serve, pour over a thin Custard, made of the yolks of four eggs and a quart of milk and a half cup of sugar. Serve very cold.