Pineapple Cream Pudding

Ingredients

• the yolks of eight eggs
• one pint of cream
• one pint of pineapple syrup
• a little bit of salt
• vanilla to taste
• four ounces of citron
• six ounces of pineapple
• six ounces of candied cherries
• four ounces of raisins
• two ounces of maraschino
• half a pint of whipped cream

Method

1. 1

   Mix the pulp with egg yolks, cream, pineapple syrup, salt, and vanilla.

2. 2

   Stir over heat until set, then strain.

3. 3

   Soak the chopped fruits in maraschino for 3-4 hours.

4. 4

   Freeze the mixture, adding whipped cream and fruit when half frozen.

5. 5

   Pack in a mold and keep covered with ice until served.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 175. The excerpt below is the record exactly as published.

the yolks of eight egg^ one pint of cream, one pint of pineapple syrup, a little bit of salt, and vanilla to taste. Stir the mixture constantly over the fire until the eggs are sufficiently set, then strain it through a wet cloth. Cut in small pieces four ounces of citron, six ounces of pineapple — cooked in the syrup above alluded to — six ounces of candied cherries, and four ounces of raisins. Soak them three or four hours in two ounces of maraschino. Freeze in COLD PUDDINGS, CREAM8, MEBINQUESy AND ICE8 819 the usuai manner. When about half frozen, add half a pint of whipped cream

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