Froth or Foam Pudding

Ingredients

• ½ pt. of milk
• ½ lb. of fine flour
• ½ lb. of butter
• 1 lemon peel
• ½ lb. of sugar
• 8 eggs

Method

1. 1

   Bring the milk to a boil, add the butter, then mix sugar and flour into the boiling milk until it comes off the sides of the skillet.

2. 2

   Cool, add grated lemon peel, yolks of eggs, and beaten whites.

3. 3

   Butter a pudding-mold, strew with bread crumbs, fill with pudding, cover tightly, and steam for 2 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 116. The excerpt below is the record exactly as published.

lb. of butter 1% lbs. of peaches % lb. of sugar Preparation: The preparation is again the same as No. 2, instead of apples put in layers of peaches, boiled until tender in 1 cup of water and one of sugar. Boil down the peach juice, putting in a few stones which should be removed before serving, and serve the syrup with the pudding. No. 5— APRICOT RICE PUDDING. Quantity for 6 Persons. % lb. of rice 1% lbs. of stoned apricots % qt. of miLk % lb. of sugar % lb. of butter % lb. of peeled and ground 7 eggs almonds % lb. of raisins Preparation : The preparation is the same as given under No. 2, see Apple Rice Pudding. Instead of apples put in layers of apricots boiled until tender in 1 cup of water and Yz cup of sugar. Boil down the juice with some sugar and serve with the pudding. — 247 — No. 6— PLAIN RICE PUDDING. Quantity for 6 Persons. % lb. of rice >4 lb. of butter 1 qt. of milk 7 eggs % lb. of sugar Preparation: The preparation is the same as given under No. 1, Rice Pudding. No. 7— FROTH OR FOAM PUDDING. Quantity for 6 Persons. % pt. of milk % lb. of fine flour % lb. of butter 1 lemon peel % lb. of sugar 8 eggs Preparation:. The milk is brought to boil, the butter added, sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet. Then cool it, grate the lemon peel and stir it in with the yolks of eggs and the beaten whites. Butter a pudding-mold and strew in bread crumbs, then put in the pudding, set in a steamer over a kettle of boiling water, cover the mold tightly and boil for 2 hours. Turn it, and serve with a fruit sauce. No. 8— CABINET PUDDING. Quantity for 6 Persons. 8 zwieback 1 pt. of milk 12 lady fingers 1 pt. of cream % lb. of raisins 6 eggs Vi lb. of currants % lb. of sugar Prepeuration : The zwieback is broken into 3 parts, the lady fingers into halves. Butter a mold and make a layer of zwieback, raisins, currants, then one of lady fingers, repeat this 2 to 3 times, the last layer being zwieback. Then mix well the milk, cream, sugar and eggs and pour on the pudding, set in a steamer over a kettle of boiling water. and boil li/^ hours. When done, turn it out on a platter and serve with a wine sauce. No. 9— WHEAT BREAD PUDDIING. Quantity for 6 Persons. % lb. of fresh butter V* cup of currants 6 eggs "% cup of fine cut citron Vi lb. of sugar % cup blanched, grated almonds % cup of raisins 4 milk rolls Preparation : Creami the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk. -248- the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce. No. 10— PLUM PUDDING. Quantity for 6 — '8 Persons. 1 pinch of salt 6 eggs 1 lb. raisins 1 lemon peel 1 lb. currants 2 cups of milk 1 lb. of flour 2 small cups of grated bread 1 lb. of sugar % cup of brandy 1 lb. beef kidney suet Rum Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served "with a wine sauce. No. 11— CHOCOLATE PUDDING. Quantity for 6 Persons. 1 pt. of milk Scant % lb. of sugar Scant % lb. of butter % lb. blanched, ground almonds % lb. grated sweet chocolate 6 eggs % lb. fine flour Preparation: The milk is brought to boil, butter, sugar, flour, dhocolate well stirred in until the mixture comes oflf the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites. Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1% hours, then turn out on a platter and serve with a vanilla .sauce. Remarks : The dish must be only % full because the pud- ding raises very much. No. 12— FLOUR PUDDING. Quantity for 6 Persons. % lb. of fine flour Vz grated lemon peel 8 eggs % lb. of sugar 4 tbsps. of lemon juice Preparation: Beat the yolks of eggs with sugar 20 min- utes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 11/4 hours. Turn the pudding on a platter and serve with a wine sauce. — 249 — No. 13— LAYER PUDDING. Quantity for 6 Persons. % pt. of cream 5 beaten whites of eggs % lb. of flour % lb. of sugar % lb. of butter % lemon peel 5 yolks of eggs For the Filling. % lb. peach marmalade, or 1 qt. of cherry or strawberry preserves For Between Layers, 4 Small Pancakes. V4, lb. of flour 1 pinch of salt 3 tbsps. of butter % lemon peel 4 eggs Butter, for baking % pt. of milk

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