Boston Pudding Recipe

1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violets
1 teaspoonful of vanilla
Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream. Freeze,
and pack into a two quart pyramid mold; pack in salt and ice for at least
two hours. At serving time, turn the ice on to a platter, garnish the base
with whipped cream, and the whole with candied violets.
This will serve six to eight persons.

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