The Boston cooking-school cook book

by Fannie Merritt Farmer

Frozen Pudding I

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

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.