Frozen Pudding

Ingredients

• Two cups of sugar
• 1 pint of milk
• 1 quart of cream
• 2 tablespoons of gelatine
• 2 eggs
• ^ pound of conserved cherries
• ^ cup of flour
• ^ pint of wine
• 4 tablespoons of rum

Method

1. 1

   Boil milk and pour over eggs, sugar, flour, and dissolved gelatine.

2. 2

   Thicken and cool.

3. 3

   Add cream and liquor with cherries, freeze, and serve with boiled custard filled with cherries.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 35. The excerpt below is the record exactly as published.

quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can marh them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 mmutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, v/ine and cream. Freeze. Frozen Pudding. Two cups of s'^gar, i pint of milk, i quart of cream, 2 table- spoons of gelatine, 2 eggs, ^ pound of conserved cherries, y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in i cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries CREAM, JELLIES, ETC. 109 have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries. Maple Cream. Make a rich custard and freeze. When served, pour over each plate i tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using. Chocolate Sauce for Cream. Six ounces of chocolate (grated), ij^ cups of brown sugar, I cup of milk, I teaspoon of Sauer's vanilla extract. Cook until thick and serve hot with vanilla cream. Mint Sauce for Vanilla Cream. This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave ^ cup of mint leaves in i cup of cold water for an hour ; then heat and strain. Dissolve in it i cup of sugar and let it come to a boil. Color a faint green, and cook until it forms a soft ball when dropped in cold water. Pour hot over each saucer of cream, and it will candy on the cold mixture. Lemon Ice. One tablespoon of pulverized gelatine, 6 lemons, i pint of sugar, 'Yo cups of water, 2 dozen raisms. Shave the lemons, and put the peel on to bcil in the 35^ cups of water. Drop the raisins in with it. AVhen it has gotten hot through, add the sugar and boil until thick. Strain. When it is cold, add the lemons and the gelatine, whic.i has been dissolved in ^ cup of hot water. When the ice has half Trozen, open the can and add I quart of cream. Freeze and set away to ripen. no TESTED VIRGINIA RECIPES. Orange Ice, Two tablespoons of gelatine,

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