Sultana Pudding Recipe

1-1/2 quarts of cream
1/2 pound of granulated sugar
1/2 cupful of Sultanas
4 tablespoonfuls of sherry
2 ounces of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring
Put one pint of cream and the sugar over the fire in a double boiler, and
stir until the sugar is dissolved; take from the fire, and, when cold, add
a pint of the remaining cream. Chop the pistachio nuts very fine or put
them through the meat grinder, add them to the cream and add the flavoring
and coloring, and freeze. Whip the remaining pint of cream to a stiff
froth. Sprinkle the Sultanas with sherry and let them stand while you are
freezing the pudding. When the pudding is frozen, remove the dasher and
line a long round mold with the pistachio cream. If nothing better is at
hand, use pound baking powder cans, and line them to the depth of one inch.
Add the Sultanas to the whipped cream and stir in two tablespoonfuls of
powdered sugar. Fill the spaces in the cans with the whipped cream mixture,
and put another layer of the pistachio cream over the top. Put on the lids,
wrap each can in waxed paper, and put them down into coarse salt and ice,
to freeze for at least two hours. At serving time, turn the puddings on to
a long platter, fill the bottom of the platter with Claret or Strawberry
Sauce, and send to the table.
This quantity cut into half inch slices will serve twelve persons.

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