A Creole Summer Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Make a lemon jelly, add stoned Cherries, a few Malaga Grapes, Bananas and half a Pineapple, sliced. Pour a little jelly into each custard glass. Put a layer first of one fruit, then of another, the...
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Custard glass
- Spoon
- Dish
- Refrigerator
Ingredients
- A Pint of Lemon Jelly
- A Cupful of Stoned Cherries
- A Cupful of Malaga Grapes
- 2 Oranges
- 2 Bananas
- ½ a Pineapple
- A Pint of Snow Cream
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