Frozen Pudding

Ingredients

• 1 tablespoon cornstarch
• 1 cup seeded raisins
• Yolk of 1 egg
• 1/2 cup chopped nuts
• 1 cup milk
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 cup preserved fruit
• 1 pint thick cream
• Pinch of salt

Method

1. 1

   Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar.

2. 2

   Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze.

3. 3

   When frozen turn into a mold.

4. 4

   At serving time lay in a platter and decorate with walnuts or candied cherries.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.

FROZEN PUDDING 1 tablespoon cornstarch 1 cup seeded raisins Yolk of 1 egg Vi cup chopped nuts 1 cup milk Pinch of salt IV2 cups sugar 1 teaspoon vanilla 1 cup preserved fruit 1 pint thick cream Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze. When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries. 233 FROZEN DESSERTS FamT o1 Fo»r CHOCOLATE ICE CREAM V^ teaspoon cinnamon 2 ounces unsweetened chocolate 2 tablespoons sugar 2 tablespoons water Custard Mix the ingredients; heat and stir until thoroughly smooth; add them to a custard made as for Economical Ice Cream and freeze. TUTTI-FRUTTI ICE CREAM 1 quart cream Vz ounce chopped almonds y2 pound sugar V2 pound preserved or candied fruit Scald the cream and sugar; cool; add the nuts and fruits and freeze. BISQUE ICE CREAM 3 pints thin cream V^ pound macaroons 11/2 cups sugar 1 tablespoon vanilla Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze. COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 11/2 cups sugar

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