Fresh Cherry Pudding

Ingredients

• Two pounds of rolls
• three pints of milk
• five ounces of butter
• six ounces of sugar
• the yelks of twelve eggs
• salt
• lemon flavor
• one quart of fresh stoned cherries
• last the whites of the eggs beaten stiff

Method

1. 1

   Soak two pounds of rolls in three pints of milk, add five ounces of butter on the fire, when smooth and set to cool, add six ounces of sugar, the yolks of twelve eggs, salt, lemon flavor, one quart of fresh stoned cherries, and last the whites of the eggs beaten stiff.

2. 2

   Boil or bake one hour and a half.

3. 3

   Serve with sauce.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.

FRESH CHERRY PUDDING. fa Two pounds of rolls, soak in three pints of milk, add on the fire five ounces of butter, when smooth and set to cool, add six ounces of sugar, the yelks of twelve eggs, salt, lemon flavor, cinnamon, one quart of fresh stoned cherries^ last the whites of the eggs beaten stiff

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