DUTCH PUDDING

Ingredients

• 2 pounds of flour
• 1 pound of butter
• half a pint of milk
• 8 eggs
• half a pound of powdered sugar
• a pound of currants
• a few chopped almonds
• a little candied orange-peel
• 1 cake of compressed yeast

Method

1. 1

   Mix flour with melted butter in milk, add beaten eggs, sugar, currants, almonds, orange-peel, and yeast.

2. 2

   Cover and allow to stand for an hour or two, then bake in a wide flat dish for an hour.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.

DUTCH PUDDING Mix 2 pounds of flour with 1 pound of butter melted in half a pint of milk ; add the whites and yolks of 8 eggs beaten separate- ly, half a pound of powdered sugar, a pound ^PUDDINGS 115 of currants, a few chopped almonds, and a little candied orange-peel; add 1 cake of compressed yeast

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