How To Make Frozen Puddings
From Dainties by Sarah Tyson Rorer, 1912. Section 63 of 67.
Quince Pudding
3 eggs
1 cupful of powdered sugar
1/2 pint of quince marmalade
1 pint of cream
1 pint of milk
Beat the eggs, without separating, until light; add the sugar, and beat again until very light. Add to this slowly the milk, that has been heated in a double boiler; turn the mixture back in the double boiler, and cook until a custard is formed. Take from the fire, and when cold, freeze. When frozen, add the quince marmalade and the cream, whipped to a stiff froth. Repack and stand aside for one hour; serve in glasses.
Coupe Saint Jacque
Cut into dice any seasonable fruit; stand it aside on the ice. Boil together six tablespoonfuls of sugar and four of water for just a minute; when it spins a thread, add a teaspoonful of lemon juice and stand aside to cool. At serving time mix the cold syrup with the cold fruit, fill tall glasses half full, cover with a layer of lemon or pineapple ice, garnish with a maraschino cherry, and serve.
Bombe Glace
This dessert is made by lining a bombe mold with a thick layer of ice cream and filling the center with water ice, using flavorings that are agreeable, and those that blend nicely. Vanilla ice cream may be used with orange water ice; pistachio ice cream with strawberry water ice. A frozen French pudding may be filled with strawberry water ice. Vanilla ice cream may also be filled with cafe or chocolate parfait.
After the mold is lined and filled, put on the cover, repack, and let it stand for at least two hours. Bombe glacé is usually served with a sauce.
French Pudding
6 yolks of eggs
1 pint of water
1 cupful of sugar
1 teaspoonful of vanilla
1 pint of cream
Put the sugar and water over the fire, and boil until they form a very light syrup, one that scarcely spins a thread; add the yolks, well beaten. Beat the mixture over the fire for a moment, take from the fire, and beat until quite cool. When very cold, add the vanilla and freeze; then fold in the cream, whipped to a stiff froth. Repack and stand aside for at least two hours. Chopped conserved fruits may be added at serving time. If they are dry and hard, soak in a little water, wine or orange juice.