Cherry Pudding

Ingredients

• 8 milk rolls
• Rind of 1 lemon
• 1/2 qt. of milk
• 1/2 tsp. of cinnamon
• 1/2 lb. of butter
• 2 lbs. stoned cherries
• 1/2 cup of sugar
• 8 eggs

Method

1. 1

   Grate and soak milk rolls in milk.

2. 2

   Press out milk and strain.

3. 3

   Melt butter, sauté mashed rolls, mix with yolks of eggs, lemon rind, cinnamon, sugar, cherries, and syrup.

4. 4

   Beat egg whites to stiff froth and add.

5. 5

   Butter a mold, strew with bread crumbs, fill with pudding, and steam for 2 hours.

6. 6

   Turn out and serve.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 118. The excerpt below is the record exactly as published.

CHERRY PUDDING. Quantity for 6 — ^8 Persons. 8 milk rolls Rind of 1 lemon % at. of milk % tsp. of cinnamon % lb. of butter 2 lbs. stoned cherries 8 eggs % cup of sugar Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put — 251 — in the mashed rolls and saute or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pud- ding and steam for 2 hours. Turn out and serve. No. 23— FARINA PUDDING No. 2. Quantity for 6 Persr.ns. 1 qt. of milk % cup of fine farina % lb. of butter 8 bitter almonds % cup of sugar % lb. sweet almonds 1 grated lemon peel 8 eggs Preparation: The milk and butter are brougiht to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched 'tnd ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1% hours. Turn the pudding out and serve with a fruit or wine sauce. No. 24r— SOUR CREAM PUDDING. Quantity for 6 Persons. % pt. thick, sour cream % lb. of roll crumbs Juice and peel of % lemon % tsp. of salt 10 eggs 1 cup of currants % cup of sugar Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1% hours. Then it is turned out on a platter and served with a wine or fruit sauce. No. 25— BLACK PUDDING. Quantity for 6 Persons. % lb. of ground almonds % tsp. cinnamon ^ lb. sweet chocolate % tsp. ground cloves Vi lb. of sugar % cup of roll crumbs % lb. of small raisins % cup of white wine % cup chopped citron 6 eggs Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 min- utes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pud- ding, close it well and steam 1% hours. Turn it out and serve with a chocolate sauce. — 252 — No. 26— PUDDING A LA BRANDENBURG. Quantity for 6 — ^8 Persons. 1 pt. of milk 1 tbsp. chopped bitter almonds % lb. of butter 2 tbsps. chopped citron Vi lb. flour, good measure 1 tbsp. chopped orange rind Vi lb. of sugar % grated lemon peel % lb. of blanched, chopped 7 eggs sweet almonds Vi cup of rum Preparation: Milk and butter are brougtht to boil, add the flour and boil, stirring constantly till it comes from the sides of the skillet. Cool and stir in the sugar, sweet and bitter al- monds, citron, orange and lemon peel, yolks of eggs and the beaten whites. Butter a pudding mold, strew it with roll crumbs, put in the pudding, close well and steam for 2 hours. Turn the pudding out on a platter, pour on % cup of rum, light it and bring it to the table. Serve with a wine sauce. Warm Puddings, Baked Puddings. No. 27— BAKED CREAM PUDDING. Quantity for 6 Persons. % qt. of sour cream 2 tbsps. of lemon juice % cup of sugar 3 tbsps. of flour % lemon peel 7 eggs Preparation: The sour cream is mixed well with sugar, grated lemon peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake in the oven in a buttered pudding dish for 25 to 30 minutes. No. 28— BAKED RICE PUDDING. Quantity for 6 Persons. 1 cup of rice % lb. of butter % qt. of milk 4 eggs Vz cup of sugar Preparation: The rice is boiled to a thick mush with milk. Cream the butter with sugar and yolks of eggs, add the rice and the beaten Whites of eggs, fill into a buttered pudding dish and bake in oven % hour. Remarks: The pudding may be made richer with % 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

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