Ice Pudding

Ingredients

• 2 oz. Savoy biscuits, crushed
• ½ pint of boiling milk
• 1 pint of rich custard (page 106)
• 1 pint of cream
• 4 lb. candied fruit
• 3 teaspoonfuls noyeau
• 4 glass sherry

Method

1. 1

   Pour boiling milk over crushed biscuits, add all other ingredients; when cool, put into a freezer and freeze; then mould and freeze until set; dip in water and turn out.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 36. The excerpt below is the record exactly as published.

ICE PUDDING. 2 or. Savoy biscuits, crushed ^ pint of boiling milk I pint of rich custard (page 106) I pint of cream 4 lb. candied fruit 3 teaspoonfuls noyeau 4 glass sherry

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