Frozen Plum Pudding -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Frozen Plum Pudding recipe was recommended to all the Methodist families of the United States of America in 19108 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
Frozen Plum Pudding was served in the house in the back yard of the house, on the event of Arbor Luncheon(1908). The sponge cake was served to 42 guests.
For this classic Native American Frozen Plum Pudding you will need
3/4 of quart of boiled custard
1 Tablespoons of melted chocloat
1 teacup of macaroon crumbs
1/2 pint of the fruit mix:
candied cherries.
candid ginger pieces
English currants
or
1 teaspoon of cinnamon diluted in alcohol
1 teaspoon of vanilla
Take your big mixing bowl, pour the custard into it. Into your custard - to three fourths of quart of your boiled custard add two tablespoonfuls of melted black chocolate and one teacupful of stale crushed macaroon crumbs, rub it well.
Then add to this one half pint of the following mixed fruits:
candied cherries and ginger all cut into pieces
English currants
Then add your spices, which are
2.one teaspoonful of vanilla extract
Then you freeze your pudding to a mush,- then pack into a bomb mold, and set in ice and salt for three hours.
When your pudding is unmolded on a chilled plate, surround it with whipped cream.
When packing the bomb to the mold,- smear the edges where joined, with th melted beef suet,- to prevent the salt water from oozing in.
When your pudding is ready to unmold- dip the mold an instant in warm water, lift off the lower case first, then slip the cream ball on to the dish which should be covered with a lace paper doily, -to prevent the bomb from slipping about.