Baked Sweet Pudding with Wine Frosting

Ingredients

• 6 rolls
• 1 pint milk
• ½ lb. good butter
• 4 lb. sugar
• 1/8 lb. chopped citron or almonds
• ¼ grated lemon peel
• ½ tsp. cinnamon
• 6 eggs

Method

1. 1

   Grate crust off rolls, soak in milk for 1 hour, then press out milk.

2. 2

   Stir baked rolls with melted butter, add sugar, citron, cinnamon, and egg yolks.

3. 3

   Butter a pudding dish, pour in batter, and bake for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 34. The excerpt below is the record exactly as published.

BAKED SWEET PUDDING WITH WINE FROSTING 6 rolls 1 pint milk. Y% Ib. good butter 4 Ib. sugar 1/8 lb. chopped citron or almonds 14% grated lemon peel % tsp. cinnamon 6 eggs The crust is grated off the rolls. These are cut and soaked in milk for 1 hour, then the milk is pressed out and the baked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 eggs (yolks) and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour. For Wine Frosting Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine. heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once. 6 eggs 1/8 Ib. sugar peel and juice of 1 lemon 4 tsp. cinnamon 2 glasses French white wine —Cora Lee Thierfelder SABAYON A delicious dessert, or cake filling, or fruit cake sauce. 14 cup Marsala Wine (a white sau- terne may be used). 1/3 cup of sugar 3 egg yolks Beat wine, sugar and egg yolks to- gether, then place in top of double boil- er, and beat with rotary beater for about 5 minutes or until stiff enough to hold up in points. This dessert may be served plain like a soft custard, or used as a filling for cake, or thinned with more wine and used as a sauce over fruit cake, —Mrs. John D. Guigou ALMOND CREAM PUDDING 1 envelope unflavored gelatin 3 tablespoons water 14 cup chopped almonds 2 tablespoons confectioner’s sugar 1 teaspoon almond extract 4 pint heavy cream 6 maraschino cherries Soften gelatin in cold water, then heat very gently until gelatin is dissolved. Combine dissolved gelatin, nuts, sugar and almond extract, and chill until mixture thickens. Whip cream until stiff and fold into gelatin mixture. Chill for at least 3 hours, then serve in sherbet glasses, garnished with a maraschino cherry. Serves 6. —Mrs. E. Squillario SWEET POTATO - BANANA PUDDING 4 potatoes (1 lb.) 2 eggs 1 tablespoon butter 1 cup milk 1 banana sliced 1 teaspoon vanilla Pinch of salt Cook sweet potatoes until done, mash, mix all ingredients except banana together. Put alternating layers of po- tato mixture and banana in casserole. Bake in 400 degree oven for about 20 minutes. When done, mix up % cup corn flakes with sugar, sprinkle on top of pudding. —Mrs. James Henry Pascal 78 PUDDINGS Waldensian Cookery CUSTARD SAUCE 2 cups milk 4 cup sugar 1 tsp. vanilla extract 6 egg yolks or 3 whole eggs Scald the milk and cool to lukewarm. Beat the egg yolks and add sugar. Add the milk gradually, stirring constantly. Place in the top of a double boiler and stir over simmering water until the sauce thickens to the consistency of heavy cream. Remove from fire and add vanilla. CARAMEL CUSTARD 4 eggs 1 pint milk 8 teaspoons sugar Dash of salt 1 teaspoon vanilla flavor Caramel syrup Beat the eggs, add milk, sugar and flavoring. To make the caramel syrup heat 3/4 cups sugar with % cup water, cook until brown. Line the bottom of an oven proof dish with the syrup (individual custard cups may be used) Pour the custard mixture over caramel- ized mixture. Bake for 20 minutes at about 400 degrees. Let cool, Serves 6. —Mrs. James Henry Pascal RUM PUDDING Lady fingers (made from sponge cake batter) Apricot or Peach jam 3 tbsp. finely cut citron Rum syrup: 1 cup water 1 cup sugar 1 cup seedless raisins 3 tbsp. chopped candied orange peel Y% cup rum Spread each lady finger with jam. Place a layer of the lady fingers in the bottom of a deep, buttered, oven-proof dessert dish. Pour a little rum syrup— made by heating sugar, water and rum until the sugar is dissolved - over the lady fingers, Sprinkle raisins, citron, and orange peel over this. Continue this process until the dish is three quarters filled. Finish with a layer of lady fing- ers. Place dish in pan of hot water and bake 1-% hours in 350 degrees F. oven. BREAD PUDDING WITH RUM SAUCE 10 slices white bread 1 tsp. cinnamon

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