Scald the rice twice. Peel the apples, cut them into
dice and fill a buttered pudding basin (that is provided
with closely-fitting lid) with alternate layers of apples
and rice, the top and bottom layer consisting of apples.
Boil up the water with the butter, sugar and salt, and
pour it oven Then place the lid on the mould and boil
for 2 hours.
Turn out the rice on to a deep dish and serve sprinkled
over with sugar.
Stoned cherries may be substituted for apples.
Weinreis.
(Wine Rice.)
For 6 Persons^ Time of Preparation : 2 hours.
\ lb. rice.
4 tablespoonsful lemon juice*
5 oz. sugar.
\ pint white wine.
Put on the rice in cold water, pour off the water as
soon as it boils and replace by fresh cold water. Repeat
this several times, then drain the rice on a sieve. Boil
up J^ pint of the wine with the sugar and lemon juice,
shake the rice into it and boil it till the grains are soft.
Let the rice cool a little and then stir in the remaining
wine. Serve in a glass dish, ornamented with little
heaps of various bottled fruits.
Himbeerschaum.
(Raspberry Froth.)
3 whites of eggs.
3 oz. castor sugar*
4 oz. jam (currant, raspberry
or cranberry)✪ Raspberry Froth.
Whisk all together for i hour and serve in a glass dish.
Other Sweets. 187
Apfelsohnee.
(Apple Snow.)
I lb. stiff apple pur6e»
3 oz. sugar.
6 whites of eggs.
2 tablespoonsfui lemon juice✪ Apple Snow.
Whisk the whites very stiffly, then stir in the su^^ar,
lemon juice, and finally the apple puree. Serve in a
glass dish, garnished with jelly.
Sohaumspeisa.
(Sponge.)
} pint fruit syrup. | pint cider or water.
8 whites of eggs.
3 oz. sifted flour.
Sugar to taste✪ Sponge.
Boil the syrup with the sugar and wine and addMie
flour, mixed smoothly in a little water. When this nas
boiled a few minutes, remove from the fire and stir into
it the stiffly-whisked whites of eggs. Fill a mould that
has been rinsed with cold water and turn out when cold.
Serve with Vanilla Sauce (see recipe, page 67) or whipped
cream*
Arme Bitter.
(Poor Knight's Pudding.)
Time of Preparation : i hour.
18 slices Vienna bread.
^ pint milk.
I teaspoonful salt.
2 oz. grated roll.
4 oz. butter.
8 bitter almonds.
3 egrgfs✪ Poor Knight's Pudding.
Beat up together the milk, eggs, salt and grated
almonds and pour over the slices of bread, so that they
are well soaked through. Then sprinkle over with
grated roll and fry a pale brown on both sides in butter.
Serve with Fruit Sauce, etc.
i88
Sonstige siisse Speisefi.
Karth&nser Klosse.
(Carthusian Fritters.)
Fdn' 6 Persons.
9 long rolls.
4 eggs.
5 bitter almonds.
Time of Preparation : i^ hour.
I pint milk.
1 teaspoonful salt.
2 oz. sugar.
Grate ofF the outer crust of the rolls. Cut the rolls in
halves lengthwise and pour over them the milk which
has been well beaten with the eggs and other ingredients.
When thoroughly soaked, sprinkle in the grated roll
and fry in plenty of butter or fat. Sprinkle over with
castor sugar and cinnamon and serve with Fruit Sauce.
They may be further decorated with sweet almonds, cuU
into thin strips ; in this case, serve with Wine Sauce.
Kaiser-Sohmarren.
Por 6 Persons.
6 eggs.
I pint cream.
4 oz. currants.
4 oz. butter.
Time of Preparation : \ hour.
5 oz. flour.
I teaspoonful salt✪ Carthusian Fritters.
Grated peel of half a lemon.
4 oz. grated sweet almonds.
Mix all the ingredients, except the butter, into a
dough. Fry this brown on both sides in the butter.
Then pull, or cut, into smaller pieces and fry each
crisply. Serve on a hot dish and sprinkle over with
sugar.
For 6 Persons.
^ lb. flour.
I gill milk.
4 oz. sugar.
I oz. yeast.
3 oz. butter.
Tipoler Strudel.
Time of Preparation : 3^ hours.
8 yolks of eggs.
4 whites of eggs.
2 oz. grated sweet almonds.
\ teaspoonful salt.
\ pint cream.
Other Sweets. 189
Page 78 · 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
Scald the rice twice. Peel the apples, cut them into dice and fill a buttered pudding basin (that is provided with closely-fitting lid) with alternate layers of apples and rice, the top and bottom layer consisting of apples. Boil up the water with the butter, sugar and salt, and pour it oven Then place the lid on the mould and boil for 2 hours.
Turn out the rice on to a deep dish and serve sprinkled over with sugar.
Stoned cherries may be substituted for apples.
Weinreis.
(Wine Rice.)
For 6 Persons. Time of Preparation : 2 hours.
\ lb. rice.
4 tablespoonsful lemon juice*
5 oz. sugar.
\ pint white wine.
Put on the rice in cold water, pour off the water as soon as it boils and replace by fresh cold water. Repeat this several times, then drain the rice on a sieve. Boil up J^ pint of the wine with the sugar and lemon juice, shake the rice into it and boil it till the grains are soft. Let the rice cool a little and then stir in the remaining wine. Serve in a glass dish, ornamented with little heaps of various bottled fruits.
Himbeerschaum.
(Raspberry Froth.)
3 whites of eggs. 3 oz. castor sugar.
4 oz. jam (currant, raspberry or cranberry).
Whisk all together for i hour and serve in a glass dish.
Other Sweets. 187
Apfelsohnee.
(Apple Snow.)
I lb. stiff apple purée. 3 oz. sugar.
6 whites of eggs.
2 tablespoonsfui lemon juice.
Whisk the whites very stiffly, then stir in the sugar, lemon juice, and finally the apple puree. Serve in a glass dish, garnished with jelly.
Sohaumspeisa.
(Sponge.)
½ pint fruit syrup. | pint cider or water.
8 whites of eggs.
3 oz. sifted flour. Sugar to taste.
Boil the syrup with the sugar and wine and add the flour, mixed smoothly in a little water. When this nas boiled a few minutes, remove from the fire and stir into it the stiffly-whisked whites of eggs. Fill a mould that has been rinsed with cold water and turn out when cold. Serve with Vanilla Sauce (see recipe, page 67) or whipped cream.
Arme Bitter. (Poor Knight's Pudding.)
Time of Preparation : i hour.
18 slices Vienna bread.
^ pint milk.
I teaspoonful salt.
2 oz. grated roll.
4 oz. butter.
8 bitter almonds.
3 eggs.
Beat up together the milk, eggs, salt and grated almonds and pour over the slices of bread, so that they are well soaked through. Then sprinkle over with grated roll and fry a pale brown on both sides in butter.
Serve with Fruit Sauce, etc.
Sonstige süsse Speisen.
Karthäuser Klösse.
(Carthusian Fritters.)
For 6 Persons.
9 long rolls.
4 eggs.
5 bitter almonds.
Time of Preparation : i^ hour.
I pint milk.
1 teaspoonful salt.
2 oz. sugar.
Grate ofF the outer crust of the rolls. Cut the rolls in halves lengthwise and pour over them the milk which has been well beaten with the eggs and other ingredients. When thoroughly soaked, sprinkle in the grated roll and fry in plenty of butter or fat. Sprinkle over with castor sugar and cinnamon and serve with Fruit Sauce. They may be further decorated with sweet almonds, cuU into thin strips ; in this case, serve with Wine Sauce.
Kaiser-Schmarren.
Por 6 Persons.
6 eggs. I pint cream. 4 oz. currants. 4 oz. butter.
Time of Preparation : \ hour.
5 oz. flour.
I teaspoonful salt.
Grated peel of half a lemon.
4 oz. grated sweet almonds.
Mix all the ingredients, except the butter, into a dough. Fry this brown on both sides in the butter. Then pull, or cut, into smaller pieces and fry each crisply. Serve on a hot dish and sprinkle over with sugar.
For 6 Persons.
^ lb. flour. I gill milk. 4 oz. sugar. I oz. yeast. 3 oz. butter.
Tiroler Strudel.
Time of Preparation : 3^ hours.
8 yolks of eggs.
4 whites of eggs.
2 oz. grated sweet almonds.
\ teaspoonful salt.
\ pint cream.
Other Sweets. 189
Records on this page
Raspberry FrothApple SnowSpongePoor Knight's PuddingCarthusian FrittersKaiser-Sohmarren