Ice Pudding

Ingredients

• Yolks of 4 eggs
• 1 white
• £ lb. sugar
• 1 pint of milk
• 1 glass of maraschino
• 1 tablespoonful of vanilla
• 1 oz. cherries
• 1 oz. citron, or angelica
• £ pint of whipped cream

Method

1. 1

   Make custard with yolks, white, sugar, and milk.

2. 2

   When cold, add maraschino and vanilla; when half frozen, add cherries, citron, and whipped cream.

3. 3

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.

1 glass of maraschino. Mix and freeze. To be served in glasses. Chocolate Cream Ices. Mix 4 oz. of grated chocolate in warm water, sweeten, and stir in 1 pint of whipped cream. Brown Bread Ices. Eight oz. brown bread, 1 pint of cream, 6 oz. sugar, 1 glass of liqueur. Pass the bread through a sieve, and dry it well ; whip the cream and mix the crumbs with it, and add the sugar. Flavour with the liqueur, and freeze. Serve in moulds or in meringue cases, and decorate with violets and pistachios. Vanilla Ice Cream— Rich. One pint of cream, J lb. castor sugar, yolks of 6 eggs. Mix the yolks and sugar in a basin ; just bring the crearn^ to the boil, and pour it on to them ; stir a little. Return to the firei and stir till thick; do not let it boil. Strain and leave to cool, then add vanilla essence, and freeze. Ice Pudding. Yolks of 4 eggs, 1 white, £ lb. sugar, 1 pint of milk. Make these into a custard. When cold, add 1 glass of 180 MISS CAMEBON'S COOKBBY BOOK. maraschino and 1 tablespoonful of vanilla; when half froeen, 1 oz. cherries, 1 oz. citron, or angelica, £ pint of whipped cream

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