Erfurt, or German Puddings

Ingredients

• one pound of flour
• three full desseit-spoonfuls of yeast
• a third of a pint of warm milk
• a quarter of a pound of good fresh butter
• two ounces of finely-sifted sugar
• five eggs
• a pinch of salt

Method

1. 1

   Make a batter with flour, yeast, and warm milk.

2. 2

   Let it rise, then knead in butter, sugar, eggs, and salt.

3. 3

   Form into balls, cover with milk, and cook until they swell.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 506. The excerpt below is the record exactly as published.

Erfurt, or German Puddings.— This \ is a favourite sweet dish in Germany, and t only requires a little care to be succesgfully I made. Prepare as follows :— Make a batter of one pound of flour, three full desseit-spoon- fuls of yeast, and a third of a pint of warm milk. Set it to rise before the fire, but not too near, or it will bo heavy. After it has well risen, knead it into a dough, with a quarter of a pound of good fresh butter, two ounces of finely- sifted sugar, five eggs, a pinch of salt

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