Ice Pudding

Ingredients

• One pint and a half of Milk
• Yolks of four Eggs
• One whole Egg
• Quarter of a pound of Loaf Sugar
• Quarter of a pound of dried Fruits
• One ounce of Pistachio Nuts
• One ounce of candied Citron, chopped fine
• Half a glassful of Maraschino
• Half a glassful of Brandy
• Half a pint of whipped Cream

Method

1. 1

   Make a custard with the eggs and milk, adding the sugar to the milk.

2. 2

   Strain it, and when cold put it in the freezing pot; when half frozen, add the dried fruits cut in pieces, candied peel, pistachios, maraschino, &c., and lastly, the whipped cream.

3. 3

   When well frozen, pack into your pudding-mould and freeze until wanted.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 74. The excerpt below is the record exactly as published.

Ice Pudding. Ingredients, One pint and a half of Milk* Yolks of four Eggs. One whole Egg. Quarter of a pound of Loaf Sugar6 Quarter of a pound of dried Fruits* One ounce of Pistachio Nuts. One ounce of candied Citron, chopped fine. Half a glassful of Maraschino. Half a glassful of Brandy. Half a pint of whipped Cream

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