How To Make Frozen Fig Pudding
From Dainties by Sarah Tyson Rorer, 1912. Section 66 of 67.
1 tablespoonful of granulated gelatin
1 pint of milk
3 egg yolks
1 pint of cream
1/2 cupful of sugar
1/2 pound of preserved figs or pulled figs
1 teaspoonful of caramel
Cover the gelatin with four tablespoonfuls of cold water, and let it soak for a half hour. Put the milk in a double boiler. Beat the yolks of the eggs until light, and add gradually the sugar. Add a little of the hot milk, then turn the mixture back in the boiler, cook until it thickens, and take from the fire. Add the gelatin, strain, and add the pulled figs, that have been soaked over night and chopped fine, or the preserved figs, chopped, and the caramel. Freeze the mixture when cold. When frozen, remove the dasher, stir in the whipped cream, put on the lid, fasten the hole, repack and stand aside for one or one and a half hours.