Pudding Glacé

Ingredients

• 2 cups milk
• ⅔ cup raisins
• 1 cup sugar
• 1 egg
• 1 tablespoon flour
• ¼ teaspoon salt
• 1 quart thin cream
• ½ cup almonds
• ½ cup candied pineapple
• ⅓ cup Canton ginger
• 3 tablespoons wine

Steps

1. 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.

More recipes with milk, raisins, eggs, flour, cream, almonds, pineapple, ginger or wine

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