Frozen Confectionery Dessert

Ingredients

• one pint of milk
• one-fourth of a cupful of sugar
• three beaten eggs
• one-quarter of a box of gelatine
• one-half teaspoonful of vanilla
• one teacupful of blanched and chopped almonds
• one teacupful of candied ginger chopped
• one-half teacupful of candied cherries

Method

1. 1

   Scald milk, sweeten, and mix with beaten eggs.

2. 2

   Thicken, cool, and add cream, dissolved gelatine, and vanilla.

3. 3

   Freeze, adding nuts and fruits halfway through.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.

FROZEN CONFECTIONERY DESSERT. Scald one pint of milk in a double boiler; sweeten with one-fourth of a cupful of sugar and pour slowly into three beaten eggs. Return to the double boiler and stir until it thickens, about three minutes; do not let it stay too long or it will curdle. When cool add one pint of sweet cream, one-half cupful of sugar, one-quarter of a box of gelatine dissolved and strained, one-half teaspoonful of vanilla. Pour into the freezer and when half frozen open and put in one teacupful of blanched and chopped almonds, one teacupful of candied ginger chopped, and one-half teacupful of candied cherries

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