The 1918 Fanny Farmer Cookbook

egg

/2 cup candied

pineapple

tablespoon flour

/3 cup Canton ginger

tablespoons wine

Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt;

strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream;

then freeze. The raisins should be rinsed and saved for a pudding.

Frozen Pudding I

1/2 cups milk

cup heavy cream

cup sugar

/4 cup rum

/8 teaspoonful

salt

cup candied fruit,

cherries, pineapples,

pears, and apricots

eggs

Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit

from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum,

then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice

and let stand two hours.

Frozen Pudding II

quart cream

/4 cup rum

/4 cup sugar

cup candied fruit

lady fingers

Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum,

freeze. Line a two−quart melon mould with lady fingers, crust side down; fill with alternate

then

layers

of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches

cut in pieces, with some of their syrup added, greatly improve the pudding.

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

519