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.
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