Iced Pudding
From The white ribbon cook book, 1894
Serves 9
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
Iced Pudding" — One and one-half pints of custard, composed of the yolks of 4 eggs, 4 table- spoonfuls of sugar, a flavoring of vanilla, 8 oz. 228 White Ribbon Cook Book. fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small pieces. These fruits may be selected, or perhaps it would be more convenient to pur- chase 3^ lb. of the French preserved dried fruits; or add 1 oz. candied citron sliced, 2 oz. currants, 2 oz. stoned and chopped raisins, and 3^ pint cream
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Cook this with the app: pantry check, scaling, and the assistant.