Gelatine Pudding

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ oz. or ¼ box gelatine, or
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • Yolks of 3 eggs
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 pint milk
  • Whites of 3 eggs
  • 1 teaspoon vanilla


Soak the gelatine in cold water until soft, then dissolve in boiling water. Make a custard with the yolks of the eggs, beaten slightly and mixed with the sugar and salt. Pour on the hot milk and cook in the double boiler till it thickens. Then add the gelatine water and strain and cool; add the vanilla, the whites or eggs, beaten stiff. Mix well, and turn into moulds wet in cold water. Place in ice water and when hard and ready to serve turn out on a dish. Varied by adding rolled macaroons, nuts, or fruit.