Farina Pudding No. 2

Ingredients

• 1 qt. of milk
• 1/2 cup of fine farina
• 1/2 lb. of butter
• 1/2 cup of sugar
• 1 grated lemon peel
• 8 eggs
• 8 bitter almonds
• 1/2 lb. sweet almonds

Method

1. 1

   Bring milk and butter to a boil, add sugar, lemon peel, and farina, cooking for 5 minutes to a thick paste.

2. 2

   Cool, then add almonds, yolks of eggs, and beaten whites.

3. 3

   Butter a mold, strew with bread crumbs, fill with pudding, and steam for 1.5 hours.

4. 4

   Turn out and serve with fruit or wine sauce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 117. The excerpt below is the record exactly as published.

d 1 cup of fine farina almonds % lb. of butter The rind of % lemon Scant % lb. of sugar 6 eggs Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the 'batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1^^ hours. Turn tlie pudding out on a platter and serve with cherry or raspberry sauce. — 250 — No. 15— MACARONI PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given under No. 56, in Chapter 15, Macaroni Pudding. No. 16— POTATO PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 10, No. 16, Potato Pudding. No. 17— MEAT PUDDING WITH RICE LAYERS. Quantity for 6 Persons. Ingredients, and preparation are the same as given as in Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat. — No. 18— ANOTHER FORM OF MEAT PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Beef, No. 26, Meat Pudding. No. 19— MUTTON KIDNEY PUDDING. Quantity for 6 Persons. Ingredients and preparations are given in Chapter i, Lamb, No. 20, Lamb Kidney Pudding. No. 20— VEAL ROAST PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Veal, No. 6, Veal Roast Pudding. No. 21— GOOSE LIVER PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 6, Poul- try, No. 26, Goose Liver Pudding. No. 22— 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

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