FoodNetArchive

The art of German cooking and baking

1922

Page 118 · 5 recipe records on this page

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the 'batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1^^ hours. Turn tlie pudding out on a platter and serve with cherry or raspberry sauce. — 250 — No. 15— MACARONI PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given under No. 56, in Chapter 15, Macaroni Pudding. No. 16— POTATO PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 10, No. 16, Potato Pudding. No. 17— MEAT PUDDING WITH RICE LAYERS. Quantity for 6 Persons. Ingredients, and preparation are the same as given as in Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat. — No. 18— ANOTHER FORM OF MEAT PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Beef, No. 26, Meat Pudding. No. 19— MUTTON KIDNEY PUDDING. Quantity for 6 Persons. Ingredients and preparations are given in Chapter i, Lamb, No. 20, Lamb Kidney Pudding. No. 20— VEAL ROAST PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Veal, No. 6, Veal Roast Pudding. No. 21— GOOSE LIVER PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 6, Poul- try, No. 26, Goose Liver Pudding. No. 22— CHERRY PUDDING. Quantity for 6 — ^8 Persons. 8 milk rolls Rind of 1 lemon % at. of milk % tsp. of cinnamon % lb. of butter 2 lbs. stoned cherries 8 eggs % cup of sugar Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put — 251 — in the mashed rolls and saute or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pud- ding and steam for 2 hours. Turn out and serve. No. 23— FARINA PUDDING No. 2. Quantity for 6 Persr.ns. 1 qt. of milk % cup of fine farina % lb. of butter 8 bitter almonds % cup of sugar % lb. sweet almonds 1 grated lemon peel 8 eggs✪ Farina Pudding No. 2 Preparation: The milk and butter are brougiht to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched 'tnd ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1% hours. Turn the pudding out and serve with a fruit or wine sauce. No. 24r— SOUR CREAM PUDDING. Quantity for 6 Persons. % pt. thick, sour cream % lb. of roll crumbs Juice and peel of % lemon % tsp. of salt 10 eggs 1 cup of currants✪ Sour Cream Pudding % cup of sugar Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1% hours. Then it is turned out on a platter and served with a wine or fruit sauce. No. 25— BLACK PUDDING. Quantity for 6 Persons. % lb. of ground almonds % tsp. cinnamon ^ lb. sweet chocolate % tsp. ground cloves Vi lb. of sugar % cup of roll crumbs % lb. of small raisins % cup of white wine % cup chopped citron 6 eggs✪ Black Pudding