Frozen Pudding

Ingredients

• three pints of new milk
• three or four sticks of fresh cinnamon
• two blades of mace
• 1 1/2 lbs. of the best raisins
• the yolks of five eggs
• 1/2 lb. of pulverized loaf sugar
• 1/2 lb. of almonds

Method

1. 1

   Simmer milk with spices for fifteen minutes.

2. 2

   Beat egg yolks with sugar until light.

3. 3

   Strain milk, stir in egg mixture, and simmer once.

4. 4

   Cool and add pounded almonds.

5. 5

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 347. The excerpt below is the record exactly as published.

Frozen Pudding buttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it gently until done. Keep moving it about in the sauce- pan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half- pint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Dandy Pudding. — The yolks and whites of four eggs beaten separately, five table-spoonfuls of white sugar, to be added to the whites after they are well beaten, so that they will stand alone. Four heaping table-spoonfuls of brown sugar must be beaten into the yolks with two table-spoonfuls of corn-starch. Pour over the yolks one quart of boiled milk, stirring until well mixed. Any flavoring may be used to taste. The whites are to be put on top and browned. Dumplings. — See recipes on pages 319, 320. Egg Pudding. — Beat three eggs, and put in as much sifted flour as will make them very thick. Set a quart of milk and lb. of butter over the fire ; then beat two eggs, and stir them into the milk, contin- uing to stir till it boils ; then add the three eggs, and let it boil until it is quite smooth and thick. Take it off the fire, and season it to your taste with sugar, salt, and nutmeg. Cur- rants will improve it. Bake the pudding for half an hour. Serve with wine sauce. Farina Pudding. — Put 2 ozs. of farina into three-quarters of a pint of new milk, and let both boil up together; when done enough stir in % lb. of butter, 2 ozs. of loaf sugar, five eggs (omitting the whites of two), the rind of a lemon, grated, a little orange-flower water, and some small slices of citron ; beat the yolks and whites separately, adding the whites last of all ; when mixed, beat hard and long, then bake in small cups, and serve with sauce. Fig Pudding. — Soak a cupful of fine crumbs in a cupful of milk for half an hour. Now add three eggs well beaten, a half-teaspoonful each of salt, ground nutmeg, and cinna- mon, 3 ozs. of powdered suet, and a half - cupful of granulated sugar. Into this stir Yz lb. of figs cut into tiny bits and well dredged with flour. Beat hard and turn into a greased pudding-mould with a tightly fitting top. Steam for three hours, then turn out of the mould and set in the oven for five minutes. Serve with a hard or liquid sauce. Francatelli Pudding. — Pour a pint of boiling milk on ten table- spoonfuls of grated bread-crumbs; let the mixture stand ten minutes ; then add the yolks of four eggs well beaten, six table-spoonfuls of sugar, two of butter. Season with lemon. When beaten light, stir in the whites of the eggs, which should have been well whipped ; pour into a buttered dish and bake quickly. Frozen Pudding. — To three pints of new milk put three or four sticks of fresh cinnamon, two blades of mace, 1 % lbs. of the best raisins, stemmed and seeded ; cover these tightly in the stewpan, and simmer slowly for fifteen minutes ; meanwhile beat very light the yolks of five eggs, adding slowly, when light. Yz lb. of pulverized loaf sugar

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