American
Manhattan Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1½ cups Orange Juice
- ¼ cup Lemon Juice
- As needed Sugar
- 1 pint Heavy Cream
- ½ cup Powdered Sugar
- ½ tablespoon Vanilla
- ⅔ cup Walnut Meats
Make it
Method
- 1
Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.
Source & rights
Where this recipe comes from
Manhattan Pudding, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.