Iced Fruit Pudding

Ingredients

• a quarter of a pound of raisins
• two ounces of currants
• one ounce of candied orange-peel
• a similar quantity of angelica
• half a gill of Maraschino
• one quart of cream
• eight yolks of eggs
• half a pound of pounded sugar

Method

1. 1

   Prepare fruit and mix with Maraschino.

2. 2

   Boil cream with vanilla, steep, and mix with egg yolks and sugar.

3. 3

   Strain and cool.

4. 4

   Pour into freezer, mix in fruit when partly frozen, and finish freezing.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 189. The excerpt below is the record exactly as published.

ICED FRUIT PUDDING. Stone a quarter of a pound of raisins and cut them in halves; wash and dry two ounces of currants; cut one ounce of candied orange-peel or citron, and a similar quantity of angelica in small dice ; put these in a sugar- boiler with half a gill of Maraschino and simmer until the liqueur is reduced, when the sugar-boiler must be removed from the fire. Boil one quart of cream, put in it a stick of vanilla split lengthwise in four, and let it steep for an hour with the lid on. Break eight yolks of eggs into a stewpan, mix in half a pound of pounded sugar

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