Ice Pudding

Ingredients

• 1/2 pint milk
• 3 yolks
• 2 whites
• 1 small tablespoonful sugar
• 2 oz. Savoy biscuits
• 3 oz. finely chopped candied fruits
• 3 dessertspoonfuls noyeau
• 2 teaspoonfuls vanilla
• 1 pint whipped cream

Method

1. 1

   Make a custard of milk, yolks, 1 white, and sugar, then cool.

2. 2

   Soak biscuits in boiling milk, add custard, chopped fruit, vanilla, and noyeau.

3. 3

   Mix in whipped cream and whisked white, freeze until stiff, then pack in a mould with ice and salt for 2-3 hours.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 37. The excerpt below is the record exactly as published.

pint whipped cream. A few drops of carmine. Method : Mix the jam and milk, pass through a tine hair sieve, add a few drops of carmine if required, and ICES. 9l strain in the lemon juice. Whip the cream in a bowl, add the raspberry and milk, a little at a time, mixing in lightly and carefully. When the mixture is of uniform colour freeze at once. Yanilla Ice Cream. 1 pint milk. 1 pint double cream. 4 eggs. 4 tablespoonfuls vanilla essence. 10 oz. castor sugar. Method: Heat the milk, and pour it over the well- beaten eggs and sugar. Cook till thick, then strain and cool, stirring occasionally to prevent a skin forming. When quite cold, add the flavouring and the whipped cream, and freeze. Apricot Ice Cream. \ lb. apricot jam. i pint double cream. Juice of half a lemon. 1 pint milk. Method : Pass the jam through a fine wire sieve, mix in the lemon juice and the milk. When quite smooth, add the whipped cream, and freeze the mixture. Ice Pudding. J pint milk. 3 yolks. 2 whites. 1 small tablespoonful sugar. 2 oz. Savoy biscuits. 3 oz. finely chopped candied fruits. 3 dessertspoonfuls noyeau. 2 teaspoonfuls vanilla

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