Pudding Glacé

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 cups milk.
  • cup raisins.
  • 1 cup sugar.
  • 1 egg.
  • 1 tablespoon flour.
  • ¼ teaspoon salt.
  • 1 quart thin cream.
  • ½ cup almonds.
  • ½ cup candied pineapple.
  • cup Canton ginger.
  • 3 tablespoons wine.

Method

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.