½ cup almonds
½ cup candied pineapple
⅓ 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.
Frozen Pudding I
2½ cups milk
1 cup sugar
⅛ teaspoonful salt
2 eggs