Frozen Pudding
From Anson County cook book, 1928
— Mrs. H. B. Covington.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 41. The excerpt below is the record exactly as published.
FROZEN PUDDING 1 can grated pineapple (large) 1 cup powdered sugar IV2 pints whipped cream % cup chopped pecans or almonds Put pineapple in mold, add cream to which sugar has been added, and pecans. Pack in ice and salt. Let stand 4 to 6 hours. — Mrs. T. C. Coxe. CARAMEL ICE CREAM 4 eggs 1 quart milk 1 cup sifted Melrose flour % cup sugar 1 pound sugar 2 quarts cream Beat eggs, add flour and beat until smooth. Have 1 quart milk on stove, to which % cup sugar has been added. When milk is warm, stir in egg and flour mixture, and cook until it thickens slightly. Brown 1 pound white sugar in a hot iron skillet and add to the milk and flour mixture, beating rapidly to keep from lumping. Put this aside to cool. When ready tc freeze, add the cream. This makes 1 gallon. — Mrs. J. M. Lytch. APRICOT ICE CREAM 1 can apricots 1 pkg. Jell-0 ice cream powder 1 large can Carnation milk 1 pint whipped cream 1 qt. rich cow's milk Sugar to taste Crush apricots very fine and sweeten to taste. Dissolve ice cream powder in a little milk, then add remainder. Mix all ingredients, adding last the cream whipped stiff. Freeze, and let stand an hour or two before serving, to improve the flavor. This makes three quarts of ice cream. — Mrs. J. D. Maynard. FROZEN PUDDING 9 eggs V-2 gal. whole milk 2 lbs. sugar 1 qt. cream V2 box gelatine 2 lbs. raisins 1 lb. citron 1 pt. grated pineapple
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