Frozen Pudding I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2½ cups milk.
  • 1 cup sugar.
  • ⅛ teaspoonful salt.
  • 2 eggs.
  • 1 cup heavy cream.
  • ¼ cup rum.
  • 1 cup candied fruit, cherries, pineapples, pears, and apricots.


    Cut fruit in pieces, and soak several hours in brandy to cover, which prevents fruit freezing; make custard of first four ingredients; 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.