Canton Nut Pudding Recipe

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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.

 




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