Christmas Fruit Pudding

Ingredients

• Put a quart of milk into a double boiler
• the yolks of four eggs
• one cupful of sugar
• a quarter of a pound of chopped, candied cherries
• a cupful of sultanas
• a quarter of a pound of candied pineapple
• three or four grated macaroons
• one pint of cream

Method

1. 1

   Beat the yolks of four eggs with one cupful of sugar until very light; add a little hot milk, return the mixture to the boiler and cook until you have a thick, soft custard.

2. 2

   Take from the fire and add a teaspoonful of vanilla extract.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.

CHRISTMAS FRUIT PUDDING Put a quart of milk into a double boiler ; beat the yolks of four eggs with one cupful of sugar until very light; add a little hot milk, return the mixture to the boiler and cook until you have a thick, soft custard. Take from the fire and add My Best 250 Recipes 151 a teaspoonful of vanilla extract. When cold turn the mixture into a freezing-can, pack, and turn until it is slightly frozen. Add a quarter of a pound of chopped, candied cherries, a cupful of sultanas, a quarter of a pound of candied pine- apple, chopped rather fine, and, if you have them, three or four grated macaroons. Fold in this one pint of cream

Cook this with the app: pantry check, scaling, and the assistant.