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
- 1 pint milk
- 1 egg
- 2 Tbsp. granulated gelatin
- 1 cup sugar
- 1 cup cream
- 12 lg. marshmallows
- 1 tsp. vanilla
- 1/2 cup chopped and blanched almonds
02
Directions
- 1
Heat the milk, egg and sugar together; do not boil. Add the gelatin and stir to dissolve. Set aside to cool. Add the marshmallows, cut in pieces. Whip the cream. Add the whipped cream, nuts and vanilla. Stir occasionally to prevent the cream from rising. 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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