First Night Seder Pudding

Ingredients

• three half-pints of good milk
• three ounces of sugar
• the thin rind of half a lemon
• a little piece of stick cinnamon
• the well-whisked yolks of five eggs
• the whites of three eggs
• a layer of Passover spongecake
• a layer of currants and stoned raisins

Method

1. 1

   Simmer milk with sugar, lemon rind, and cinnamon.

2. 2

   Cool, mix with egg yolks and whites, strain.

3. 3

   Layer spongecake and currants in a pie-dish, pour custard over, soak, and bake for 45 minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 89. The excerpt below is the record exactly as published.

First Night Seder Pudding ) Put three half-pints of good milk in a saucepan with three ounces of sugar, the thin rind of half a lemon, and a little piece of stick cinnamon. Simmer gently for ten minutes, let the milk cool, then mix with it the well- whisked yolks of five, and the whites of three eggs. Strain the mixture through a fine sieve. Oil a pie- dish, put a layer of Passover spongecake at the bottom, 206 HEBREW then a layer of currants and stoned raisins

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