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Alaska Pudding




Source of Recipe


from history matters, gmu edu


List of Ingredients




1/2 lb. large prunes
1 1/2 c. cream or evaporated milk
1 c. currant or red raspberry jelly, (1/2 pint)
1 c. hot water
1/3 c. + 2 tbsp. sugar
1 lemon

Recipe



Cook the prunes until tender.
Remove the stones, and rub through a colander.
Add the cream and 1 c. sugar.
Mix well; then freeze in the bottom of a 1 quart mold.
Dissolve the jelly with the hot water.
Add the lemon juice and the 2 tbsp. sugar to the jelly water.
Cook until dissolved.
Freeze in its own container; then pack on top of the prune ice cream.
Seal the mold carefully.
Pack in ice and salt, (1 part salt to 2 parts ice,) and keep in freezer for 2 hours before serving.
2420 Calories