Sweet Baked Goods Transparent Pudding

transparent pudding
(from the Civilian & Telegraph, of Cumberland, Maryland, September 08, 1859)

Ingredients:

12 egg yolkss​

sugar​

butter​

puff pastry​

optional fruit preserves​

Instructions:

Take the yolks of of twelve eggs; beat to a froth; add sugar to make a stiff batter; a small hit of butter; flavor with anything to suit the fancy. Have two good sized pie plates lined with pastry; pour the batter in and bake until done. Some pour preserves, (small fruit) in the pastry before the batter.

Transparent Pudding can be traced back to the frontier days where pies were often made using whatever pantry goods were on hand. Since they had no refrigeration in those days and this pudding did not have to be refrigerated, it was quite popular. Sadly, the pudding may be transparent, but the calories are not.

 

[donna]

Recipe for Kentucky Transparent Pie:

https://www.kentuckytourism.com/dining/recipes/details.aspx?id=51

 

[Northern Light]

I wonder how they turned pumpkin into a gelatin. Those culinary wizards.

They heat the pumpkin pie ingredients and distill it in the same way they make bourbon or whiskey. Then they add the distillate to gelatine and voila, clear pumpkin pie.

 

[nitrofd]

They heat the pumpkin pie ingredients and distill it in the same way they make bourbon or whiskey. Then they add the distillate to gelatine and voila, clear pumpkin pie.

Seems like a lot to do to make a weird pie.

 

[Northern Light]

Seems like a lot to do to make a weird pie.

It is all about the WOW factor!

 

[nitrofd]

It is all about the WOW factor!

I am not sure it is a wow in this case.

 

[Northern Light]

I am not sure it is a wow in this case.

No, I agree, but with some foodie snobs, it is ALL about the WOW. More style than substance. I wonder what it cost to order that little bite of WOW?

 

[diane]

The ultimate transparent dessert has been concocted by the Japanese. It's a variation of mochi, their special rice cake goodie, and is called water cake. You have to eat it within a half hour or it disappears!

 

[Jimklag]

The ultimate transparent dessert has been concocted by the Japanese. It's a variation of mochi, their special rice cake goodie, and is called water cake. You have to eat it within a half hour or it disappears!

Very cool, Diane.

 

[Anna Elizabeth Henry]

Well it doesn't look particularly appetizing, but given that much egg and sugar it must taste good. Maybe it tastes something similar to the base of a pecan pie?

 

[Eleanor Rose]

Here's the recipe for how to make your very own Japanese Water Cake.

http://littlemissbento.com/2016/04/recipe-sakura-mizu-shingen-mochi/

 

[Eleanor Rose]

@diane, let us know if you try this! I think I'll pass. They are really pretty though.

 

[diane]

It's sugar water with soy bean sauce, and the flower is pickled? I don't know!

p s
Mochi is another matter - I was wondering how they made it invisible...

 

[Eleanor Rose]

Turns out these "clear" cakes have been around for a while - in one form or another. I found this 18th century recipe in The Cookbook of Unknown Ladies.

"These little jellies with a sugar crust were generally made of fruit juice and finely powdered sugar. They could be cut into any number of decorative shapes – lozenges, rounds, squares – and incorporate any number of flavourings."

"Boyle the sugar to a candy height as you do for Clear Caks. Blansh some Jordon almonds & pound them [with] rose water. Mix them in yr candy as you do jelly. Put it in pans or cards in yr stove to dry, or in a very cool oven."

 

[Anna Elizabeth Henry]

Here's the recipe for how to make your very own Japanese Water Cake.

http://littlemissbento.com/2016/04/recipe-sakura-mizu-shingen-mochi/

@diane, let us know if you try this! I think I'll pass. They are really pretty though.

These remind me of the pretty teas they have in China that you brew in a clear pot and open like a flower. A friend of mine bought me some for Christmas.

 

[Eleanor Rose]

These remind me of the pretty teas they have in China that you brew in a clear pot and open like a flower. A friend of mine bought me some for Christmas.

These are beautiful!!! Do they taste good?

 

[Northern Light]

Here's the recipe for how to make your very own Japanese Water Cake.

http://littlemissbento.com/2016/04/recipe-sakura-mizu-shingen-mochi/

It looks like a paperweight! A very pretty paperweight, though!

 

[diane]

That tea looks so classy and nice!

 

[Anna Elizabeth Henry]

These are beautiful!!! Do they taste good?

I haven't had an opportunity to try it yet! Two things are holding me back - I don't have a clear teapot and most or floral based teas and as an allergy sufferer I'm a wee bit concerned about triggering a bad case of hay fever!

 

[donna]

It does look pretty. Now as to taste.

 

[diane]

Do you suppose it might be jasmine tea? That's very pale, and it has a pleasant taste.