Frozen Pudding

Ingredients

• 2 cups milk
• ¼ teaspoon salt
• ¼ cup raisins
• 1 quart thin cream
• 1 cup sugar
• 1 egg
• ¼ cup almonds
• ¼ cup candied pineapple
• ⅛ cup preserved ginger
• 1 tablespoon flour
• 3 tablespoons wine

Method

1. 1

   Scald raisins in milk 15 minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze.

2. 2

   The raisins should be rinsed and saved for a pudding.

3. 3

   Mixed candied fruit may be used.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.

FROZEN PUDDING 2 cups milk V4 teaspoon salt 26 cup raisins 1 quart thin cream 1 cup sugar 4 cup almonds 1 egg V4 cup candied pineapple 1 tablespoon flour 1g cup preserved ginger 3 tablespoons wine Scald raisins in milk 15 minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze.* The raisins should be rinsed and saved for a pudding. Mixed candied fruit may be used. FROZEN PLUM PUDDING 2 cups milk 21% cups cream 1 cup sugar 34 cup candied fruit 6 egg yolks ¥g cup almonds

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