Recipes > Desserts > Puddings > Rose Pudding

Rose Pudding


  • 1 ounce gelatine
  • 6 eggs
  • 6 tablespoonfuls sugar
  • peel of 1 lemon
  • 1 pint white wine
  • cochineal


Soak the gelatine in 1 cup cold water 15 minutes; then add 1 cup boiling water, the yolks of the eggs, the sugar, lemon peel and white wine; stir this with an egg beater till it nearly boils; then remove instantly, add a little cochineal to color it to a beautiful pink and set aside to cool; when cold and beginning to thicken stir in the whites beaten to a stiff froth; turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for 2 hours; when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it.


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Desserts and Salads (1920).

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