Buohirca cu cap negru (Steamed Pudding)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 205. The excerpt below is the record exactly as published.
Buohirca cu cap negru. (Steamed Pudding.) Cut two penny French rolls into slices, butter them, and remove the crusts. Brush the inside of a quart mould with warm butter, ornament it inside with stoned raisins, then lay in the slices of buttered roll. Blanch and peel fifteen or sixteen sweet almonds, and mince them 5i6 ROUMANIA finely. Mix with them, about one tablespoonful of finely- minced citron -peel, and sprinkle these over the roll. Make a rich custard, flavoured with curacoa, and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.