Berlin Puddings

Ingredients

• three eggs
• the weight of three eggs in sugar
• the weight of two eggs in flour
• two large table-spoonfuls of apricot jam
• one table-spoonful red currant jelly
• one gill cream
• one half ounce pistachio nuts
• one wine-glassful of sherry

Method

1. 1

   Beat yolks with sugar for 10 minutes.

2. 2

   Whip egg whites with a pinch of salt.

3. 3

   Grease cups, fold in whites and flour.

4. 4

   Fill cups half full and bake for 15 minutes.

5. 5

   Cool, scoop out centers, fill with apricot jam, pour over sherry, and top with whipped cream and chopped nuts.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 113. The excerpt below is the record exactly as published.

BERLIN PUDDINGS. 169 for ten minutes; add then one by one the yolks of egg, stirring constantly all the time. When all of the yolks are added, whip the whites of egg to a stiff froth and add them also. Pour half of this mixture into each of the pie-dishes, and place them in a moderate oven for forty minutes. While the puddings are baking pour over the almonds enough water to cover them. Remove the skins, and cut the almonds in long, thin strips. When the puddings are ready sprinkle over each a little white sugar, and stick over them thickly the almonds. Derby Pudding.— One and a half pint new milk, three ounces of sugar, one and a half ounce of flour, three eggs, one wine-glassful of sherry, three small sponge-cakes. Place in a small pie-dish the sponge-cakes, pour over them slowly the sherry, and let them soak for one hour. Beat in a basin the eggs until very light, add to them the sugar and flour, beat well together again, and pour over the milk. When the sponge-cakes have soaked for an hour, pour over them the eggs, milk, and sugar; place the pie- dish in a very, very cool oven for an hour and a half. Berlin Puddings. — Three eggs, the weight of three eggs in sugar, the weight of two eggs in flour, two large table- spoonfuls of apricot jam, one table-spoonful red currant jelly, one gill cream, one half ounce pistachio nuts

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