Canton Nut Pudding Recipe

Instructions

1. Prepare a rich, smooth custard from a scant pint of milk, two eggs and a tablespoon of sugar.
2. When cold, add a pint of whipped cream and a scant cup of preserved ginger syrup; now pour into the freezer, and when half frozen stir in three tablespoons of chopped walnuts and a cup of thinly sliced Canton ginger.
3. Freeze hard and serve in sherbet glasses, pouring over each portion two tablespoons of imported ginger ale.