Frozen Pudding
From Two hundred tested recipes, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 20. The excerpt below is the record exactly as published.
FROZEN PUDDING Make a custard of 1 pt. milk, 2 eggs and 1 cup sugar. When cold, add 1 qt. cream and % lb. of red crystallized cherries that have been soaked overnight in 5 tablespoonsful of sherry wine
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