2 cups milk 1/4 teaspoon salt 2/3 cup raisins 1 quart thin cream
1 cup sugar 1/2 cup almonds
1 egg 1/2 cup candied pineapple
1 tablespoon flour 1/3 cup Canton ginger
3 tablespoons wine
Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.
