Frozen Nut Pudding

Ingredients

• three eggs
• one-half cup sugar
• one pint scalded milk
• four ounces grated chocolate
• one-half cup candied fruit
• one cup finely chopped nut meats
• one teaspoon vanilla extract

Method

1. 1

   Cook eggs and sugar in milk to custard consistency, stir in chocolate, chill and freeze.

2. 2

   Add fruit and nuts before finishing freezing.

As published

This recipe was extracted from The National home cook book (1900), page 65. The excerpt below is the record exactly as published.

one-half cup sugar, one-quarter cup sour milk, two tea- | spoons soda, one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon nutmeg, speck of salt. Mix well and stiffen 2 ‘with flour, Steam three hours. 5 ¥ Dressing: Mix thoroughly one-half cup sugar, one-half * teaspoon flour; stir into one cup boiling water. When clear” _ add one teaspoon butter and one teaspoon vanilla. Stir unt i the butter is melted. t - CHERRY—One-half cup stoned cherries—or any fruit doe # sired. One cup flour, one-fourth teaspoon soda, one teaspoon — baking» powder sifted in flour. Two-thirds cup milk—if you ~ have a little cream, sweet or sour, add to milk; if you have ~ not enough milk, add cold water and teaspoon butter soft. oa pinch of salt. Steam 20 minutes—over vegetable kettle if you — choose. Sauce for same: One-half cup sugar in which one tablespoon flour has been rubbed smooth. One tablespoon — butter, melt, add sugar and flour with one-half pint of cold ~ water. Stir until it boils. -Add juice of fruit or ‘other flavor. — A CHOCOLATE—One pint of bread crumbs, pounded or i ground fine, one pint sweet milk, two eggs, one square. of ~ chocolate grated fine, one-half cup sugar. Mix all together, — boil 10 minutes, stir slowly “so not to burn, then bake in a moderate oven 15 minutes. Serve with whipped cream Slightly S, Sweetened or any nice pudding sauce. 4 CHRISTMAS (Genuine English)—One pound ~ Pe one a pound beef suet, one pound currants, three-quarters pound ~ mixed peel, one nutmeg, rinds and juice of two lemons, two ounces blended almonds, one teaspoon ground spices, one tea-— a spoon salt, one-half pint old ale or milk, one pound bread crumbs, one pound raisins, one pound sultanas, six eggs, three- -quarters pound sugar. Serve with custard or brandy © ee Steam 12 hours. This will make four good-sized pud= y dings CORN MEAL—One cup sour milk, one-fourth cup > sugar,. by Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ corn meal and flour (half and half) to make stiff batter, put in a buttered dish and steam one hour. Serve with cream and sugar. Raisins, currants or other dried fruit may be added. - = COTTAGH—Scant cup sugar, one-half cup lard, one well- _ beaten | egg, one-half cup milk (sweet), one-half cup water, teaspoon vanilla,: pinch salt, two teaspoons baking powder, — one-third teaspoon soda, flour enough to make moderate thick — batter; bake in gem pans if you can. Dressing: One pint water, s one cup seeded raisins, butter size of cherry. Put on stove, ~ boil till raisins are tender, add cup milk, pinch salt, some nut--_ meg; stir up two tablespoons cornstarch (or flour), scant cup Sugar in milk, add to raisins, stir until boils; take off, add ~ .e-half teaspoon vanilla; if too thick add some warm “water. ¢ should be kept warm and poured over the cake® at mea mi A few nuts added to this dressing is an improvement. _ gS _ CHEAP STEAMED—One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda), one Gap. chopped raisins, 244 cups flour. Steam two hours. ~ - GUSTARD—One quart milk, four. eggs, one-half cup suse: * any flaver you like. Bake in cups set in pan of hot water) bake 80 minutes. aes - DATE—Three-fourths cup sour cream (if sour milk is. " used add one-fourth cup butter, or use buttermilk), one-half cup stoned dates, three-fourths cup molasses, two eggs, level teaspoon of soda, pinch of salt, flour to make stiff batter; — steam one hour. Sauce for pudding—Three eggs beaten sepa- eh rately, add three tablespoons sugar to yolks and two table=- — spoons.of sugar to whites, flavor with boven ven tate rechney4 will serve six people. FIG—Chop half a pound of fresh peef suet very fine, pit it into a basin, add to it half a pound of fine bread crumbs, sh the same quantity of dried flour, six ounces of moist sugar — ‘and one-half a_ small teaspoon grated. nutmeg. Mix — all - these well together and then put in two pounds of figs cut in 4 nal pieces, moisten. it ite three egss well beaten. It howe make Spt a, stiff Snes ada a little. mil th not make it sufficiently moist, press it into a well putt mold and boil four hours at least. It must be well boiled. he sauce: Wash a quarterofapound of fresh butter with a °- ‘wooden spoon in two or three waters, to remove every particle | a ‘salt; beat it with the spoon always the, same way till it i is like-cream, then take a whisk and whisk it till quite white, adding to it (very gradually) wee eur of pomestee i re niet), one cup molasses, one cup sweet mie or sour, one tea- ‘spoon soda if sour milk is used cor 1% teaspoons if sweet milk is gar one teaspoon of bigtrerb half teaspoon meer “a ee ‘salt, soda and spice. Add fruit last, mixed with cup Dot flour. Steam or bake in moderate. oven four hours. FROZEN NUT—After beating three eggs very light add one- half cup sugar and’turn into one pint scalded milk. Cook to - consistency of boiled custard, then remove from fire and stir . ‘in four ounces grated chocolate. When chocolate is dissolved ‘strain, chill and freeze. Have one-half cup candied shorted Oot oaked- in a very little sherry wine for two hours, and Sapien, ‘custard is like thick mush -in freezer, add fruit. with one cup > finely chopped nut meats and one teaspoon vanilla extract

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