Ice Pudding

Ingredients

• 4 Ib. white sugar
• a stick of vanilla
• 1 gill of cream
• 12 Ibs. of ice
• 6 tbs. of salt

Method

1. 1

   Put the milk into a stewpan with white sugar and a stick of vanilla; leave it to boil ten minutes.

2. 2

   Mix the yolks of ten eggs with the cream, pour in the milk, then put it back into the stewpan, and stir until it thickens, but do not let it boil.

3. 3

   Strain it into a basin, and leave it to cool.

4. 4

   Pound the ice, add the salt; mix together quickly, cover the bottom of an ice pail, place the ice pot in it, and build it around with the ice and salt.

5. 5

   Pour the cream into the pot, put on the cover, and turn until the cream becomes thick.

6. 6

   The mould should be put on ice to get cold, filled with cream, covered, and buried in ice and salt until needed.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 105. The excerpt below is the record exactly as published.

4 Ib. white sugar, a aie of vanilla, 10 © BES. 1 gill of cream, 12 Ibs. of ice, 6 tbs. of Sa - - Pastry aND PUDDINGS. Put the milk into a stewpan with white sugar and a stick of ~ yanilla; leave it to boil ten minutes. Mix the yolks of ten eggs with the cream, pour in the milk, then put it back into the - stewpan, and stir until it thickens, but do not let it boil; strain it into a basin, and leave it to cool. Take the ice, pound it sniall, add the salt; mix together quickly, cover the bottom of an ice pail (a common pail will do), place the ice pot in it,and build it around with the iceand salt. This done pour the cream one * into the pot, put on the cover, and never cease turning until zs the cream becomes thick; move it from the sides occasionally with the ice scoop, to prevent it getting into hard lumps. The mould to be used to set the pudding should be put on ice to get quite cold. It is then filled with the cream to the level, and three or four pieces of white paper wetted with cold water are placed on it before you put on the cover, which should fit very tight. The mould is then buried in the same mixture of ice and salt used for freezing the cream in the first instance, and | is left until wanted, when it is dipped in cold water, turned out on a napkin, and served. -Dried fruits, cut small, may be put in the cream when the mould is being filled \ 633. Roly Poly Jam Pudding—Ingredients—Suet crust, 10 oz, ; of any kind of jam. ‘ Having made a nice suet crust, roll to the tiveness of about = 2 half an inch. Place the jam in the centre and spread equally res. over the paste, allowing a margin of about half an inch for the = pudding to join. Roll up lightly, join the ends securely, place upon a floured cloth, and secure with tape, allowing a little room for the pudding to swell. Plunge into boiling water and boil two hours. 634. Red Currant Pudding—lIngredients—Some red currants and raspbeiries, sugar, slices of bread. Stew the red currants and raspberries with sugar till thor- oughly done, pour off all the juice, and put the fruit while hot into a pudding basin lined with bread made to fit nieely ; fill - the basin up with fruit, and cover it with a slice of bread made to fit nicely ; let it stand till quite cold with a plate on it. Boil up the juice which was poured off with a little more sugar, and let that get cold. When served the pudding must be turned out on a dish and the juice poured all over it so as to color the bread thoroughly. It can be served with custard or 186 Tue Dominion Cook Buvok. 635. Raspberry Pudding—Ingredients—1 pt. of bread crumbs, 1 qt. of milk, 2 cupfuls of sugar, 1 lemon, butter, a cupful of preserved raspberries, 4 eggs. Mix the bread crumbs, milk, two cupfuls of sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter, and bake. When done spread over the top a cupful of preserved raspberries ; put over that a meringue made with the whites of the eggs, a cupful of sugar and the juice of the lemon. Return it to the oven to color; let it partly cool and serve it with rich cream. 636. Sweet Potato Pudding —Ingredients—2 cups of mashed sweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 3 eggs, % teaspoonful of soda dissolved in a little hot water, a teaspoonful of lemon extract, and % teaspoonful of grated nutmeg. Beat the eggs until they are very light, rub the butter and sugar to a cream, and mix all with the potato; cover a deep plate or shallow pudding dish with a thick crust ; then put in the mixture, and bake slowly for three-quarters of an hour. 637. A Good Baked Pudding —Ingredients—1 pt. of new milk, 3 spoonfuls of flour, % Ib. of butter, 5 eggs, salt to taste, rind of lemon and sugar. Make the milk and flour into a hasty pudding, mix with the butter ; when cold add the eggs well beaten, and the remaining ingredients. Bake three-quarters of an hour. 638. Rice and Raisin Pudding —Ingredients—5 eggs, I cup of rice, I cup of sugar, butter the size of an egg, 2 handfuls of raisins. Simmer the rice in a quart of milk until tender ; remove from the stove to cool. Well whisk the yolks of the eggs and add to the rice, also the rest of the milk, sugar, and butter. Then well beat the whites of the eggs, stone the raisins, and add to the other ingredients. Grate nutmeg on the top and bake one hour. 639. Sir Watkin Wynn’s Pudding —Ingredients—4 oz. ground rice, % lb. suet, 14 lb. bread crumbs, 4 yolks and 2 whites of eggs, ~ 4 tablespoonfuls of orange marmalade. Mix well together the day before using. Put it in a well- buttered mould that will just hold a quart, taking care to beat it up well just before you mould it, and do not press it tightly. Let-it boil four hours. Serve with or without Sauces, ' \ 3 PastRY AND PUDDINGS. 187. 640. Newcastle Pudding —Ingredients —4 oz. butter, 6 oz. rice flour, 6 oz. white sugar, 4 eggs, a pinch of carbonate of soda, 10 drops of essence of lemon. Beat the rice flour, sugar, eggs and soda in a basin until very light and white; then beat the butter to a cream, and put it into the pudding with ten drops of essence of lemon. Beat all together for five minutes. Butter a mould, pour the pudding into it, and boil for two hours. Serve with or without sauce. 641. Plain Rice Pudding

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