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BOSTON PUDDING

(Frozen Puddings And Desserts) - (Ice Creams, Water Ices, Frozen Puddings)







1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violets
1 teaspoonful of vanilla
Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream. Freeze,
and pack into a two quart pyramid mold; pack in salt and ice for at least
two hours. At serving time, turn the ice on to a platter, garnish the base
with whipped cream, and the whole with candied violets.
This will serve six to eight persons.

Other Recipes


BOSTON PUDDING

A quarter of a pound of rice.
A quarter of a pound of butter.
A quarter of a pound of sugar.
A pint and a half of milk, or cream and milk.
Six eggs.
A tea-spoonful of mixed spice, mace, nutmeg and cinnamon.
A half wine-glass of rose-water.
Wash the rice. Boil it till very soft. Drain it and set it away
to get cold. Put the butter and sugar together in a pan, and stir
them till very light. Add to them the spice and rose-water. Beat
the eggs very light, and stir them, gradually, into the milk. Then
stir the eggs and the milk into the butter and sugar, alternately
with the rice.
Bake it and grate nutmeg over the top.
Currants or raisins, floured, and stirred in at the last, will
greatly improve it.
It should be eaten cold, or quite cool.









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