INGREDIENTS: 1 heaped up dessert-spoon full of cornflour, 1/2 oz. of gelatine or isinglass, 1/2 pint of cream, 1/8th pint of milk, sugar, and vanilla to taste, 2 yolks of eggs, glace cherries.

METHOD: Soak the gelatine or isinglass in a little water, heat up the cream, and strain in the dissolved gelatine. Blend the cornflour smoothly with the milk, mix it with the cream and sweeten to taste. Stir and boil gently for 10 minutes, let the preparation cool slightly, then add the yolks of eggs and a few drops of vanilla essence. Stir until on the point of setting, then turn into small moulds previously decorated with glace cherries. When firm, turn out, dish up and serve.

TIME: 1 1/2 hours. AVERAGE COST, 1s 6d to 1s 8d. SUFFICIENT for 4 or 5 persons.

from Mrs. Beeton's "All About Cookery" New Edition - Ward, Lock (1909)

(Average cost converted to 1999 money: £3.08)

VERDICT: It's a jellied custard with fruit - rather rich (because of the cream) - I suspect it's more suitable for children and/or those of a sweet tooth persuasion. It looks great on the plate - the cherries, in the "turned out" serving are on the top.

P.S. The recipe really does exist ! ! ! ! on page 214; the running order goes... "Croutes of meat, Crullers (Canadian Recipe), Crumpets, Crystal Palace Pudding, Cucumber Ketchup, Cucumber salad..."


INGREDIENTS: 4 oz. flour, 2 oz. bread crumbs, 3 oz. margarine, 3 oz sugar, 1 teaspoonful baking powder, 1 tablespoonful strawberry jam, 2 eggs.

METHOD: Rub margarine into flour and breadcrumbs. Add sugar, baking powder, jam and well-beaten eggs. Add a little milk if necessary, and steam in a greased mould for 2 hours.

from "The Practical Daily Menu" by Christina Peacock - W & R Chambers Ltd. (1926).

Thanks to Ken Lewington for pointing this out and the CPTCA for originally finding it.

Top of Page Return to P&P Index

1/8/99 Last updated 2/11/99;22/10/05(sp)