Frozen Pudding I

Ingredients

• 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

Steps

1. 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.

More recipes with milk, eggs, cream, rum, cherries, pineapple or apricots

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.