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Grapenut Pudding
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
when cold serve with whipped cream
Modern guidance to help you succeed with this vintage recipe
The boiling water softens the Grape-Nuts cereal while the gelatin sets the mixture into a firm, sliceable texture. The contrast between the crunchy cereal grains (which retain some texture even when softened) and the smooth gelatin creates an appealing textural experience. The dates provide natural sweetness and moisture, while the lemon gelatin's acidity balances the richness of the nuts and cream.
This pudding must be made at least 4 hours ahead to allow proper setting, and can be prepared up to 2 days in advance. Store covered in the refrigerator. Whip the cream just before serving for best texture and volume.
Store the unmolded pudding covered with plastic wrap in the refrigerator for up to 3 days. Keep the whipped cream separate and add just before serving. The Grape-Nuts will continue to soften over time, so the texture is best within the first 24 hours.
AI-generated tips from Chef Cecil's culinary database
This pudding must be made at least 4 hours ahead to allow proper setting, and can be prepared up to 2 days in advance. Store covered in the refrigerator. Whip the cream just before serving for best texture and volume.
Store the unmolded pudding covered with plastic wrap in the refrigerator for up to 3 days. Keep the whipped cream separate and add just before serving. The Grape-Nuts will continue to soften over time, so the texture is best within the first 24 hours.
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