Uploaded January 2026 | Updated September 2026, 2 weeks ago
Welcome friends, and welcome back to Sunday Morning and the Old Cookbook Show. Today we’re making something with one of the most delightfully confusing names I’ve ever seen in an old cookbook: Ice Pudding.
This recipe comes from “High Class Cookery Recipes” by Mrs. Charles Clark (Edith Clark), a professional cookery school textbook used in the Victorian and Edwardian periods. I’m working from both the 8th and 10th editions, published in 1902 and 1906, with the later edition greatly expanding the original instructions. These books were designed to train cooks for grand country houses, hotels, and institutional kitchens, heavily influenced by French technique.
So what is ice pudding? Somewhere between: a frozen custard an ice cream a semifreddo and a Victorian party trick
This historic dessert starts with a proper egg custard, gently cooked and thickened, then partially frozen, enriched with whipped cream, and finished with candied peel, pistachios, glacé fruit, cognac, and Maraschino liqueur. The result is light, aromatic, and completely unlike modern ice cream—more delicate, more playful, and surprisingly refreshing.
This is a recipe that invites experimentation. Swap the fruits, change the nuts, adjust the liqueurs—or leave them out entirely. Once you understand the base method, you can make this historic frozen pudding completely your own.
If you love vintage desserts, antique cookbooks, forgotten recipes, and food history experiments, you’re in the right place.
Thanks for stopping by—and yes, it really is good.
See you again soon.
Ice Pudding.
Ingredients.
Half a pint of Milk.
Four Yolks of Eggs.
One whole Egg
Two ounces of Loaf Sugar.
Four ounces of glacé Fruits.
One ounce of grated Pistachio Nuts.
One dessertspoonful of Maraschino.
One dessertspoonful of Brandy.
Half a pint of whipped Cream.
Make a custard with the eggs, milk, and sugar.
Strain it, and when cold put it into the freezing-pot; when half frozen add the dried fruits cut in pieces, the pistachios, Maraschino and brandy, and lastly, add the whipped cream, and refreeze.
Wet the mould, and decorate it according to taste with pistachios and glacé fruits, and fill with the frozen mixture. Seal up the mould, and pack into a charged pail, and freeze till wanted.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
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This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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Check out our Aviation and Flying Channel: youtube.com/glenshangar
Welcome friends, and welcome back to Sunday Morning and the Old Cookbook Show. Today we’re making something with one of the most delightfully confusing names I’ve ever seen in an old cookbook: Ice Pudding.
This recipe comes from “High Class Cookery Recipes” by Mrs. Charles Clark (Edith Clark), a professional cookery school textbook used in the Victorian and Edwardian periods. I’m working from both the 8th and 10th editions, published in 1902 and 1906, with the later edition greatly expanding the original instructions. These books were designed to train cooks for grand country houses, hotels, and institutional kitchens, heavily influenced by French technique.
So what is ice pudding? Somewhere between: a frozen custard an ice cream a semifreddo and a Victorian party trick
This historic dessert starts with a proper egg custard, gently cooked and thickened, then partially frozen, enriched with whipped cream, and finished with candied peel, pistachios, glacé fruit, cognac, and Maraschino liqueur. The result is light, aromatic, and completely unlike modern ice cream—more delicate, more playful, and surprisingly refreshing.
This is a recipe that invites experimentation. Swap the fruits, change the nuts, adjust the liqueurs—or leave them out entirely. Once you understand the base method, you can make this historic frozen pudding completely your own.
If you love vintage desserts, antique cookbooks, forgotten recipes, and food history experiments, you’re in the right place.
Thanks for stopping by—and yes, it really is good.
See you again soon.
Ice Pudding.
Ingredients.
Half a pint of Milk.
Four Yolks of Eggs.
One whole Egg
Two ounces of Loaf Sugar.
Four ounces of glacé Fruits.
One ounce of grated Pistachio Nuts.
One dessertspoonful of Maraschino.
One dessertspoonful of Brandy.
Half a pint of whipped Cream.
Make a custard with the eggs, milk, and sugar.
Strain it, and when cold put it into the freezing-pot; when half frozen add the dried fruits cut in pieces, the pistachios, Maraschino and brandy, and lastly, add the whipped cream, and refreeze.
Wet the mould, and decorate it according to taste with pistachios and glacé fruits, and fill with the frozen mixture. Seal up the mould, and pack into a charged pail, and freeze till wanted.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
