German Noodle Pudding

Ingredients

• Prepare the paste No. 99
• with four yolks
• and three whole eggs
• add four ounces of butter
• one quart of milk
• a pinch of salt
• flavor lemon and nutmeg, or vanilla

Method

1. 1

   Roll out into very thin sheets, let dry and cut in very fine shreds.

2. 2

   Put two quarts of milk to boil with eight ounces of sugar, sprinkle in the dry noodles.

3. 3

   Let simmer slowly till half of the milk is absorbed; add four ounces of butter, one quart of milk, eight eggs well beaten, a pinch of salt; flavor lemon and nutmeg, or vanilla.

4. 4

   Fill into the prepared form, bake in water till the custard is set.

5. 5

   Serve with fruit sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 69. The excerpt below is the record exactly as published.

GERMAN NOODLE PUDDING. Prepare the paste No. 99, with four yolks and three whole eggs. Roll out into very thin sheets, let dry and cut in very fine shreds. Put two little; add the juice of the fruit, the yolks and quarts of milk to boil with eight ounces of sugar PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 59 sprinkle in the dry noodles. Let simmer slowlj till half o{ the milk is absorbed; add four ounces of butter, one quart of milk, eight eggs well beaten, a pinch of salt; flavor lemon and nutmeg, or vanilla

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