Frozen Pudding

Ingredients

• 1 T granulated gelatine
• 2 T cold water
• 1 pt. milk
• 2 eggs
• 1 c sugar
• 1/2 t salt
• 3/4 pound figs
• 1 qt. thin cream
• 2 T vanilla
• 1/2 c orange juice
• 1/2 pound English walnuts

Method

1. 1

   Soak the gelatine in cold water.

2. 2

   Scald the milk.

3. 3

   Beat the eggs lightly, add sugar and salt, then the hot milk slowly, stirring constantly.

4. 4

   Return to the double boiler and cook until the mixture coats the spoon.

5. 5

   Add the soaked gelatine, remove from fire, and add chopped figs and thin cream.

6. 6

   Cool, then add vanilla and orange juice.

7. 7

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 233. The excerpt below is the record exactly as published.

/2 t salt, then enough flour to make a very stiff dough. Knead until elastic, then roll into a very thin sheet and dry. Cut in triangles about 2^ inches on the sides and fry in deep hot fat to a delicate brown. Dust with salt and serve with salad. The dough can be made and roUed out a day or so before using if convenient. Frozen Pudding Soak I T granulated gelatine in 2 T cold water. Scald I pt. milk. Beat 2 eggs lightly, add i c sugar, }i t salt, and AUGUST MENUS 419 add the hot milk slowly, stirring all the time. Return to the double boiler, and cook until the mixture coats the spoon. Add the soaked gelatine. Remove from the fire and add 34 pound figs, chopped fine, and i qt. thin cream ; cool and add 2 T vanilla, ^ c orange juice, ^ pound English wal- nuts

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