Recipes > Desserts > Gelatin Desserts > Royal Diplomatic Pudding

Royal Diplomatic Pudding

Instructions

Place mould in pan of ice water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte Russe mixture or Fruit Cream.

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Source

The Boston Cooking-School Cook Book (1896).