AmericanDessertDessert
Banquet Pudding
A dessert recipe from Joyce M. Grande (Lennep).
Synced from myBrain/food_and_recipes/transcribed/Banquet Pudding.md
Cook time20 min + chill
Servings8 servings
Serving size1/8 recipe
Effortproject
OvenNot listed
01
Ingredients
Dry
- 2 Tbsp. granulated gelatin (~22 g)
- 1 cup sugar (~200 g)
Wet
- 1 pint milk (~490 g)
- 1 egg (~50 g)
- 1 cup cream (~240 g)
- 1 tsp. vanilla (~4.2 g)
Other
- 12 lg. marshmallows
- 1/2 cup chopped and blanched almonds (~60 g)
02
Directions
- 1
Heat the milk, egg and sugar together; do not boil.
- 2
Add the gelatin and stir to dissolve.
- 3
Set aside to cool. Add the marshmallows, cut in pieces. Whip the cream.
- 4
Add the whipped cream, nuts and vanilla.
- 5
Stir occasionally to prevent the cream from rising.
- 6
Serve with raspberry sauce.
03
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. A gelatin-and-marshmallow chilled cream pudding, from a ~1948 community cookbook. ---
Source details
- Attribution
- Joyce M. Grande (Lennep)
- Origin
- Lennep, Montana, 1948
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 111 of 218
- Transcribed
- 2026-07-27
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