Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Stonewall Jackson Pudding
Two cupfuls of milk
Two egg yolks
One-half cup of sugar
Two tablespoonfuls of Knox Gelatin softened in one fourth cupful of milk
One teaspoonful of vanilla
One- eighth cupful of sherry wine
Two egg whites
One-half pint of whipped cream
Heat the milk to the boiling point in double boiler, beat the yolks very light and beat into them the sugar. Add this to the hot milk and cook until the custard begins to get thick. Take form the fire. Add gelatin, which has been softened with one-fourth cupful of cold milk,. Add vanilla and fold into them with whipped cream. When custard begins to set, fold into it the cream and whites of eggs and put into a mold. Mold with alternate layers of broken macaroons and crystallized cherries.
http://books.google.com/books?id=JC...=jvvZUdewHI3M9ASYlIDQDg&sqi=2&ved=0CC0Q6AEwAA
Aunt Caroline's Dixieland Recipes By Emma McKinney, William McKinney
Two cupfuls of milk
Two egg yolks
One-half cup of sugar
Two tablespoonfuls of Knox Gelatin softened in one fourth cupful of milk
One teaspoonful of vanilla
One- eighth cupful of sherry wine
Two egg whites
One-half pint of whipped cream
Heat the milk to the boiling point in double boiler, beat the yolks very light and beat into them the sugar. Add this to the hot milk and cook until the custard begins to get thick. Take form the fire. Add gelatin, which has been softened with one-fourth cupful of cold milk,. Add vanilla and fold into them with whipped cream. When custard begins to set, fold into it the cream and whites of eggs and put into a mold. Mold with alternate layers of broken macaroons and crystallized cherries.
http://books.google.com/books?id=JC...=jvvZUdewHI3M9ASYlIDQDg&sqi=2&ved=0CC0Q6AEwAA
Aunt Caroline's Dixieland Recipes By Emma McKinney, William McKinney
Bringing the