Plum-Pudding Glace

Ingredients

• twelve ounces of raisins
• a quart of milk or cream
• a small stick of cinnamon
• a quarter of a pound of almonds
• two ounces of preserved ginger
• two ounces of citron
• the yolks of four eggs
• half a pound of powdered sugar
• a quart of sweetened cream

Method

1. 1

   Seed and boil raisins in milk with cinnamon.

2. 2

   Strain and return milk to heat.

3. 3

   Beat egg yolks with sugar, add to milk, and stir until thickened.

4. 4

   Cool, then mix in fruit and almonds, and freeze.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 281. The excerpt below is the record exactly as published.

PLUM-PUDDING GLACE Plum-pudding glace is made by first seeding twelve ounces of raisins, and boiling them gently for fifteen minutes in a quart of milk or cream with a small stick of cinnamon ; a 530 PRACTICAL AMERICAN. COOKERY. quarter of a pound of almonds are to be shelled, their skins removed by pouring boiling water on them, and rubbing them in a wet towel ; they are then to be pounded fine in a mortar, with a few drops of rosewater ; two ounces each of preserved ginger and citron are to be sliced thin, and the yolks of four eggs beaten to a cream with half a pound of powdered sugar ; the raisins and cinnamon are to be strained from the milk, which is to be returned to the fire, and stirred while the eggs and sugar are added to it ; it is to be stirred until it begins to thicken, then removed from the fire ; whr .. it is cold, the fruit and almonds are to be added to it, witii a quart of sweetened cream

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