English Ice Pudding

Ingredients

• Boil 14 cup rice
• in a pint of water
• 1 pt. milk
• yolks of 6 eggs
• one cup of sugar
• 1 tablespoonful vanilla
• 1 pt. whipped cream
• y2 pt. candied cherries
• an ounce of preserved ginger
• about 1 2 blanched almonds

Method

1. 1

   Boil rice in water for half an hour, drain, and put in a farina boiler with milk.

2. 2

   Cook for another half hour and pour through a fine sieve.

3. 3

   Beat yolks and sugar until light, add to rice and milk, cook briefly, then add vanilla.

4. 4

   Freeze mixture, then stir in whipped cream and pack in a melon mould lined with sponge or lady fingers dipped in sherry.

5. 5

   Sprinkle fruit over and pack in salt and ice for at least 2 hours.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 12. The excerpt below is the record exactly as published.

English Ice Pudding. Boil 14 cup rice in a pint of water for y, hour, then drain it and put in a farina boiler with 1 pt. milk. Cook another half hour and pour through a fine sieve. Beat the yolks of 6 eggs and one cup of sugar together until light, add them to the rice and milk, cook for a moment, take from the fire and add 1 tablespoonful vanilla ex. or vanilla sugar. Turn this into a freezer and freeze. When frozen stir in lightly 1 pt. whipped cream, cover, pack, and stand aside for 2 hours. Cut y2 pt. candied cherries into tiny pieces, also an ounce of preserved ginger and about 1 2 blanched almonds

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