Frozen Pudding

Ingredients

• two tablespoonfuls of soaked gelatine
• a pound of French fruit or brandy peaches
• half a pound of mixed raisins
• half a pound of currants
• one cup of macaroons
• one cup of mixed almonds and pistachio nuts

Method

1. 1

   Make ice-cream No.

2. 2

   3; add soaked gelatine, flavor with wine and vanilla, and freeze.

3. 3

   Prepare the fruit and nuts, mix half with the frozen cream.

4. 4

   Butter a melon mould, line with lady fingers, pack in the frozen cream, layer with fruit, and cover with cake.

5. 5

   Pack in ice and salt for two hours.

6. 6

   When ready to serve, dip in warm water and turn out carefully.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 215. The excerpt below is the record exactly as published.

Frozen Pudding, — Make ice-cream. No. 3; add two tahlespoonfuls of soaked gelatine^ flavor with wine and vanilla^ and freeze. Cut a pound of French fruit or brandy peaches in small pieces; or use half a pound oi mixed raisins,, currants,, and citron,, and one cup of mac- aroons,, pounded, or one cup of mixed almonds and pista- chio nut

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