Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up, pour it into the butter and heat,
stirring continuously, till somewhat thick. Then
remove from the fire, stir in the 6 yolks, well beaten
with the sugar, the grated almonds and finally the
6 whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil \\ hour. {See general
directions : ** Puddings.")
Nudel-Pndding.
For 6 Persons. Time of Preparation : 2 hours.
f pint milk. 1 2 oz. butter.
I oz. sweet almonds. I 4 oz. finely-cut Nudeln.
6 eggs. I 3 oz. sugar.
A little grated lemon peel✪ Nudel-Pudding.
Boil the milk with the butter and salt, then strew in
the Nudeln, using either some made according to recipe,
page 18, or those obtainable at most German
Delikatessen shops. Boil to a fairly firm puree, then
stir in 2 well-beaten eggs. Beat the 4 yolks well with
the sugar, and add, with the grated almonds and lemon
Puddings. 169
peel, stirring in finally the 4 whites of eggs, whisked
stiffly.
Fill with this a well-buttered pudding basin, or mould,
with closely-fitting lid and boil i^ hour. {^See general
directions : " Puddings.")
This pudding may be varied by the addition of 4 oz.
sultanas, or \ lb. boiled stoned prunes, or 5 oz. thinly-
sliced apples.
KaFtoffel-Padding.
(Potato Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
i^ lb. boiled potatoes.
3 oz. almonds.
3 oz. butter.
3 oz. sugar.
15 bitter almonds.
4 eggs✪ Potato Pudding.
Cream the butter, add to it the sugar, beaten well
with the yolks and stir well for 15 minutes. Then add
the grated almonds, half the quantity of the potatoes
(which should be dry and floury and be. rubbed through
a sieve) and half the whites of eggs, whisked very
stiffly. Mix well, then stir in the remainder of the
potatoes and whisked whites of eggs.
Fill a well-buttered pudding basin or mould, with
closely-fitting lid and boil ij hour. (See general
directions: ** Puddings.")
Serve with a wine sauce.
Kartoffelmehl-Pudding.
(Potato Flour Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
4 oz. potato flour.
3 oz. butter.
4 oz. sugar,
f pint milk.
6 eggs.
\ teaspoonful salt.
2 tablespoon sful lemon juice.
The grated rind of i lemon✪ Potato Flour Pudding.
Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up and pour into the butter. Add
the salt and stir continuously, till of the consistency of
•y«
1 70 Puddinge.
a thick pur6e. Then remove from the fire and stir in at
once 2 beaten-up ^^%s. Beat 4 yolks well with the
sug^ir, add to the mixture when a little cooled, with the
grated lemon peel and lemon juice and finally stir in the
4 whites of eggs, whisked stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil \% hour. {See general
directions: ** Puddings.")
Semmel-Pudding.
(Bread Pudding.)
For 6 Persons. Time of Preparation : 2^ to 3 hours.
4 oz. bread, cut into dice.
\ pint milk.
I teaspoonful salt.
4 oz. currants.
3 oz. butter.
6 eggs.
10 bitter almonds✪ Bread Pudding.
Soak the bread in the milk. Cream the butter, beat
the yolks well and mix thoroughly the butter, yolks,
grated almonds, sugar and soaked bread, stirring
in lastly the currants and whites of eggs, whisked
stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil 2 hours. (See general direc-
tions : '* Puddings.'*)
This pudding may be improved by the addition of a
tablespoonful of rum and of lemon juice and 3 oz.
chopped candied peel.
Pumpernickel- Pudding.— I.
For 6 Persons, Time of Preparation : \\ hour.
4 oz. grated Pumpernickel.
4 oz. chopped candied peel.
4 ground cloves.
4 oz. sweet almonds.
4 oz. currants.
6 ^^gs.
A little grated lemon peel.
8 oz. sugar.
I teaspoonful ground cinna-
mon.
\ pint red wine.
Puddings. 171 ✪ Pumpernickel Pudding I
Page 72 · 6 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up, pour it into the butter and heat,
stirring continuously, till somewhat thick. Then
remove from the fire, stir in the 6 yolks, well beaten
with the sugar, the grated almonds and finally the
6 whites of eggs, whisked stiffly.
Fill with this a well-buttered pudding basin, or mould,
with a closely-fitting lid, and boil \\ hour. {See general
directions : ** Puddings.")
Nudel-Pndding.
For 6 Persons. Time of Preparation : 2 hours.
f pint milk. 1 2 oz. butter.
I oz. sweet almonds. I 4 oz. finely-cut Nudeln.
6 eggs. I 3 oz. sugar.
A little grated lemon peel.
Boil the milk with the butter and salt, then strew in
the Nudeln, using either some made according to recipe,
page 18, or those obtainable at most German
Delikatessen shops. Boil to a fairly firm puree, then
stir in 2 well-beaten eggs. Beat the 4 yolks well with
the sugar, and add, with the grated almonds and lemon
Puddings. 169
peel, stirring in finally the 4 whites of eggs, whisked
stiffly.
Fill with this a well-buttered pudding basin, or mould,
with closely-fitting lid and boil i^ hour. {^See general
directions : " Puddings.")
This pudding may be varied by the addition of 4 oz.
sultanas, or \ lb. boiled stoned prunes, or 5 oz. thinly-
sliced apples.
KaFtoffel-Padding.
(Potato Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
i^ lb. boiled potatoes.
3 oz. almonds.
3 oz. butter.
3 oz. sugar.
15 bitter almonds.
4 eggs.
Cream the butter, add to it the sugar, beaten well
with the yolks and stir well for 15 minutes. Then add
the grated almonds, half the quantity of the potatoes
(which should be dry and floury and be. rubbed through
a sieve) and half the whites of eggs, whisked very
stiffly. Mix well, then stir in the remainder of the
potatoes and whisked whites of eggs.
Fill a well-buttered pudding basin or mould, with
closely-fitting lid and boil ij hour. (See general
directions: ** Puddings.")
Serve with a wine sauce.
Kartoffelmehl-Pudding.
(Potato Flour Pudding.)
For 6 Persons. Time of Preparation : 2\ hours.
4 oz. potato flour.
3 oz. butter.
4 oz. sugar,
f pint milk.
6 eggs.
\ teaspoonful salt.
2 tablespoon sful lemon juice.
The grated rind of i lemon.
Melt the butter in a saucepan. Mix the flour smoothly
in the milk, beat it up and pour into the butter. Add
the salt and stir continuously, till of the consistency of
•y«
1 70 Puddinge.
a thick pur6e. Then remove from the fire and stir in at
once 2 beaten-up ^^%s. Beat 4 yolks well with the
sug^ir, add to the mixture when a little cooled, with the
grated lemon peel and lemon juice and finally stir in the
4 whites of eggs, whisked stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil \% hour. {See general
directions: ** Puddings.")
Semmel-Pudding.
(Bread Pudding.)
For 6 Persons. Time of Preparation : 2^ to 3 hours.
4 oz. bread, cut into dice.
\ pint milk.
I teaspoonful salt.
4 oz. currants.
3 oz. butter.
6 eggs.
10 bitter almonds.
Soak the bread in the milk. Cream the butter, beat
the yolks well and mix thoroughly the butter, yolks,
grated almonds, sugar and soaked bread, stirring
in lastly the currants and whites of eggs, whisked
stiffly.
Fill with this a well-buttered basin, or mould, with a
closely-fitting lid, and boil 2 hours. (See general direc-
tions : '* Puddings.'*)
This pudding may be improved by the addition of a
tablespoonful of rum and of lemon juice and 3 oz.
chopped candied peel.
Pumpernickel- Pudding.— I.
For 6 Persons, Time of Preparation : \\ hour.
4 oz. grated Pumpernickel.
4 oz. chopped candied peel.
4 ground cloves.
4 oz. sweet almonds.
4 oz. currants.
6 ^^gs.
A little grated lemon peel.
8 oz. sugar.
I teaspoonful ground cinna-
mon.
\ pint red wine.
Puddings. 171