Frozen Pudding

Ingredients

• One generous pint of milk
• two cupfuls of granulated sugar
• a scant half cupful of flour
• two eggs
• two table-spoonfuls of gelatine
• one quart of cream
• one pound of French candied fruit
• four table-spoonfuls of wine

Method

1. 1

   Let the milk come to a boil.

2. 2

   Beat the flour, one cupful of sugar and the eggs together, and stir into the boiling milk.

3. 3

   Cook twenty minutes, and add the gelatine, which has been soaking one or two hours in water enough to cover it.

4. 4

   Set away to cool.

5. 5

   When cool, add the wine, sugar and cream.

6. 6

   Freeze ten minutes; then add the candied fruit, and finish freezing.

7. 7

   Take out the beater, pack smoothly, and set away for an hour or two.

8. 8

   When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped around.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 147. The excerpt below is the record exactly as published.

Frozen Pudding. One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two table-spoonfuls of gelatine, one quart of cream, one pound of French candied fruit — half a pound will do, four table-spoon- fuls of wi

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