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Iced Pudding

Parisian recipe.


  • 1/2 pound of sweet almonds
  • 2 ounces of bitter almonds
  • 3/4 pound of sugar
  • 8 eggs
  • 1 1/2 pints of milk


Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe for Iced Apple Pudding. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a compôte of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curaçoa, or Maraschino.

Time: 1/2 hour to freeze the mixture.

Seasonable: Served all the year round.


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The Book of Household Management (1861).

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