Argentine Pudding

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Put into a stewpan one and a half pints of new milk, four cloves, and a piece of cinnamon about one inch long.
  2. Bring it to the boil.
  3. Stir into it one ounce of Brown and Polson's Corn Flour that has been mixed till smooth with a quarter of a pint of new cold milk.
  4. Stir till reboiled.
  5. Flavour it with eight tablespoonfuls of Marshall's Maraschino Syrup, one tablespoonful of sherry, one tablespoonful of Silver Rays (white) rum, and the pulp of three ripe tomatoes that have been pounded with one ounce of castor sugar.
  6. Rub the mixture through a tammy cloth or hair-sieve.
  7. When cool put it into the charged freezer and freeze it to a semi-solid consistency.
Original Text
Argentine Pudding Pouding à l'Argentine Put into a stewpan one and a half pints of new milk, four cloves, and a piece of cinnamon about one inch long; bring it to the boil, stir into it one ounce of Brown and Polson's Corn Flour that has been mixed till smooth with a quarter of a pint of new cold milk, stir till reboiled; flavour it with eight tablespoonfuls of Marshall's Maraschino Syrup, one tablespoonful of sherry, one tablespoonful of Silver Rays (white) rum, and the pulp of three ripe tomatoes that have been pounded with one ounce of castor sugar; rub the mixture through a tammy cloth or hair-sieve, and when cool put it into the charged freezer and freeze it to a semi-solid consistency; add
Notes
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