Baked Cherry Pudding

Ingredients

• 1/2 lb. of butter
• 1/2 lb. blanched, ground almonds
• 1/2 lb. of sugar
• 3 rolls
• 6 eggs
• 3 lbs. sweet cherries

Method

1. 1

   Prepare and mix ingredients, then bake in a buttered dish until set.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 119. The excerpt below is the record exactly as published.

% lb. blanched, ground almonds, y2 cup of raisins, 6 to 8 eggs in- stead of 4. No. 29— BAKED RICE PUDDING WITH FRUIT LAYERS. Quantity for 6 Persons. 1 cup of rice 1 qt. boiled fruit, (cherries, apri- % qt. of milk cots or peaches) Vs lb. of butter '6 eggs % cup of sugar Preparation: The preparation of the rice is the same as given under No. 28, Baked Rice Pudding. — 253— The buttered pudding dish is filled with alternating layers of rice and fruit, from wlhich the juice has been drained. Put in 3 layers of each and the top layer should be rice. Bake in oven for 1 hour and serve with the sauce from the fruit used in the pudding. No. 30— BAKED FARINA PUDDING WITH FRUIT. Quantity for 6 Persons. 1 qt. of milk 3 tbsps. of lemon juice 1 cup of farina % lt>. sugar % lb. of butter 5 eggs 1 grated lemon rind 1 qt. cherries Preparation: The milk is brought to boil, the farina put in and stirred 10 minutes. Let it get cold. Cream the butter, add grated lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and stir in the beaten whites of eggs. Butter a pud- ding dish and fill it with alternating layers of farina and cher- ries, 2 layers of each ; the top layer should be farina. Put a few pieces of butter over the top and bake in oven 1 hour. No. 31— BAKED CHERRY PUDDING. Quantity for 6 Persons. % lb. of butter % lb. blanched, ground almonds Vi lb. of sugar 3 rolls 6 eggs 3 lbs. sweet cherries

Cook this with the app: pantry check, scaling, and the assistant.