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Ice Pudding (with Pumpernickel)

Ingredients

  • 6 ounces pumpernickel
  • 1 quart whipped cream
  • 1 teaspoonful extract of vanilla
  • 1 cup sugar

Instructions

Cut the pumpernickel into slices and dry them in the oven; roll them fine with a rolling pin and sift the crumbs through a coarse sieve; mix them with the whipped cream, add the extract of vanilla and sugar; fill the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for 4 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve at once.

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Source

Desserts and Salads (1920).


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