Caramel Farina Pudding a la Pettra

Ingredients

• two cups of milk
• three tablespoonfuls of farina
• two tablespoonfuls of chopped almond paste
• two eggs
• whipped cream

Method

1. 1

   Boil milk, add farina slowly while beating.

2. 2

   Cook for 20-30 minutes, then add almond paste and egg yolks.

3. 3

   Fold in beaten egg whites, pour into caramel-lined cups, cool, and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 109. The excerpt below is the record exactly as published.

two tablespoonfuls of chopped almond paste in a saucepan on ice; add two spoons of powdered sugar, two spoons of dissolved Cox’s gelatine, and a half cup of cream, flavor with a teaspoon of vanilla. Stir until it commences to thicken, then add four spoons of whipped cream. Caramel Farina Pudding a la Pettra Pouding de Bouillie au Caramel a la Pettra Two cups of milk, three tablespoonfuls of farina, two tablespoon¬ fuls of chopped almond paste, two eggs, and caramel. How to Make It. Put the milk on the stove and when it boils add slowly the farina, beating it all the time; let it cook from twenty to thirty minutes; add the chopped almond paste, then add the yolks of the eggs that have been stirred to a souffle with four tablespoonfuls of sugar; let it come to a boil; last add the whites of the eggs that have been beaten to a meringue. Butter the cups well and put in each about an inch thickness of caramel; leave to get cold; put in hot water on the stove over the fire until the caramel melts. Turn out and serve with whipped cream

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