Frozen Pudding

Ingredients

• the scraps of stale cake, enough
• a quart of milk
• beat four eggs
• add a cup of fresh fruit or canned to each quart

Method

1. 1

   The scraps of stale cake, enough milk to moisten them; beat four eggs with a quart of milk, and stir them over the fire in double boiler until they begin to thicken; then remove, and beat the stale cake into the custard, about two cups to each quart.

2. 2

   If you like add a cup of fresh fruit or canned to each quart.

3. 3

   Add enough cream or milk to make it semi-liquid.

4. 4

   Make it over-sweet, as it loses by freezing; then freeze like ice cream and serve it in the same way.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 62. The excerpt below is the record exactly as published.

Frozen Pudding. The scraps of stale cake, enough milk to moisten them; beat four eggs with a quart of milk, and stir them over the fire in double boiler until they begin to thicken; then remove, and beat the stale cake into the custard, about two cups to each quart. If you like add a cup of fresh fruit or canned to each quart

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