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Julie M. Clagett cookbook, 1908-1914
Page 34
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Lemon corn Pudding 1 pt mush, 1/2 lb butter stirred in the mush while hot, 1 lb sugar, juice & rind of 2 lemons, in pastry Charlotte Russe one oz jellatine or Isinglass, previously soaked in a pt morning milk, with a vanilla bean, simmer over a slow fire until the jellatine is dissolved, Strain it, & when about milk warm, add 4 eggs well beaten & 1/2 lb sugar, powdered, Whip 3 pits of cream very light, & stir it gradually into the mixture, Put it into a mould lined with sponge cake, or in a glass dish with sponge cake. Charlotte Russe 2nd Boil a bean in a pt water, pour it boiling hot over oz isinglass, Let it remain until all is dissolved, reduced to one half, then strain it. Make a custard of 4 eggs, 1 pt milk, 3/4 lb sugar, & while hot mix with the isinglass (that being hot also,) in a bowl on ice. Stir all the mix until nearly stiff, then add a pt of rich cream, well whipped, & stir all the time to prevent its lumping
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Lemon corn Pudding 1 pt mush, 1/2 lb butter stirred in the mush while hot, 1 lb sugar, juice & rind of 2 lemons, in pastry Charlotte Russe one oz jellatine or Isinglass, previously soaked in a pt morning milk, with a vanilla bean, simmer over a slow fire until the jellatine is dissolved, Strain it, & when about milk warm, add 4 eggs well beaten & 1/2 lb sugar, powdered, Whip 3 pits of cream very light, & stir it gradually into the mixture, Put it into a mould lined with sponge cake, or in a glass dish with sponge cake. Charlotte Russe 2nd Boil a bean in a pt water, pour it boiling hot over oz isinglass, Let it remain until all is dissolved, reduced to one half, then strain it. Make a custard of 4 eggs, 1 pt milk, 3/4 lb sugar, & while hot mix with the isinglass (that being hot also,) in a bowl on ice. Stir all the mix until nearly stiff, then add a pt of rich cream, well whipped, & stir all the time to prevent its lumping
Szathmary Culinary Manuscripts and Cookbooks
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