Frozen Pudding

Ingredients

• One-third of a pound of raisins
• One-third of a pound of currants
• One-third of a pound of citron
• half a pound of blanched almonds
• 2 wineglasses of wine
• 1 pint of water
• 1 pound of sugar
• 2 quarts sweet milk
• yolks of 3 eggs
• 1/2 cup sugar
• 1 quart of rich cream
• whites of 3 eggs
• a half a glass of brandy
• vanilla

Method

1. 1

   Soak fruit in wine overnight.

2. 2

   Make syrup with water and sugar, boil with fruit and wine.

3. 3

   Make custard with milk, yolks, and sugar.

4. 4

   Mix cooled custard with fruit mixture.

5. 5

   Before freezing, add whipped cream and egg whites.

6. 6

   Flavor with vanilla and brandy.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 66. The excerpt below is the record exactly as published.

FROZEN PUDDING. One-third of pound each of raisins, currants, and citron, stoned and cut fine, half a pound blanched almonds, pounded to a paste ; soak all in 2 wineglasses of wine all night. Make a syrup of 1 pint water and 1 pound sugar. When it comes to a boil put in the fruit and wine and let boil several min- utes. Make a custard of 2 quarts sweet milk, yolks of 3 eggs and 1/2 cup sugar. When both are cool mix together. Just before freezing add a quart of rich cream whipped stiff, to which the whites of 3 eggs have been added. Flavor with vanilla and a half a glass of brandy. NUT BISQUE. Make a syrup of 1^ cups sugar and 1 gill of water boiled 5 minutes. Pour this while boiling hot over the beaten yolks of 8 eggs and cook over boiling water. Whisk constantly for 10 minutes or from 10 to 20 if not stiff. Stir in 1 quart of whipped cream flavored with vanilla. Add 14 pound of shelled and grated nuts. Pack into a watertight mould, pack ice and salt around it and let freeze 4 hours at least ; 8 or 10 is better. BISQUE CEEAM SIX QUARTS. Dissolve half box of gelatine in water and 1 pound of mac- FROZEN DESSERTS 149 caroons or vanilla wafers in light wine, 2!/2 quarts milk, 2 cups of sugar heated nearly to boiling point and poured over gelatine. When cold mix with cake; flavor with vanilla, and when it commences to freeze add 1 quart of cream, whipped with cup or more of sugar, and freeze hard. — Mrs. D. Y. Cooper. BUTTERMILK ICE CREAM. One quart fresh buttermilk, % pint of sweet or sour cream, sugar to taste. Flavor with vanilla and freeze. — Mrs. B. L. Wester. MARASCHINO ICE CREAM. One quart of cream, y% pound of sugar

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