Pudding Glacé 2 cups milk

1/4 teaspoon salt 2/3 cup raisins

1 quart thin cream 1 cup sugar

1/2 cup almonds

1 egg

1/2 cup candied pineapple 1 tablespoon flour

1/3 cup Canton ginger 3 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.

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