German Paste

Ingredients

• one pound of fine flour
• two ounces of pounded sugar
• a pinch of salt
• the grated rind of half a lemon
• half a pound of butter
• the yolks of two eggs
• a table-spoonful of water

Method

1. 1

   Mix flour, sugar, salt, and lemon rind.

2. 2

   Rub in butter and make a smooth paste with egg yolks and water.

3. 3

   Roll out thin and fold over two or three times.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 592. The excerpt below is the record exactly as published.

one pound of fine fiour with two ounces of pounded sugar, a pinch •of salt, and the grated rind of half a lemon. Hub in half a pound of butter, and make it into a smooth paste with the yolks of two eggs beaten with a table-spoonful of water. Roll the paste out in thin sheets, and fold it over two or three times. If intended for fruit pies or tarts, the sugar is .better omitted. Time, twenty minutes to pre- pare. Probable cost, lOd. for this quantity. German Pudding, Baked. — Put a pint of new milk into a saucepan, with the thinly- peeled rind of a large lemon. Let it stand by the side of the fire, to draw out the flavour of the lemon, and, when it is warm, stir into it till melted a quarter of a pound of fresh butter. Let it get nearly cold. Mix two ounces of flour very smoothly with a little cold milk, and mix it gradually with the milk and butter. Sweeten the mixture with two table-spoonfuls of sugar, and put in the yolks of four, and the whites of two, eggs, well-beaten. Three-parts fill some ■well-buttered cups with the mixture, and turn out. Put two well-beaten eggs, two glasses -of sherry, and four lumps of sugar into an enamelled saucepan. Beat over the fire to a froth, pour round the puddings, and sers-e immediately. Time, to bake half an hour. Probable cost, Is., exclusive of the wine. Suf- ficient for eight or nine cups. German Pudding, Boiled —Put the thin rind of a large lemon into half a pint of milk. Let the milk stand for half an hour, then boil, and pour it over half a pound of stale crumbs of bread, finely grated. When cool, beat it with s. fork, take out the lemon-rind, and add three ounces of butter, three ounces of sugar, and four eggs, well beaten. Butter a plain round mould rather thickly, put in a layer of the soaked bread-crumbs, &c., then a layer of either good jam or marmalade, and repeat until the mould is full. Put soaked bread at the top. Cover with buttered paper, tie the mould in a 'cloth, and boil or steam the pudding. Serve with -German pudding sauce {see German Pudding Sauce). Time, to boil or steam an hour and a half. Probable cost, Is. 6d. Sufficient for five 'Or six persons. German Pudding, Brown Bread.— Dry half a pound of brown bread in the oven the day before it is wanted, and gxate it finely. Lot it soak for half an hour in a wine-glassful ■of sheny or boiling milk, and mix with it two ounces of fresh butter, three table-spoonfuls of sifted sugaa-, two ounces of sweet almonds, blanched and pounded, a tea-spoonful of finely- chopped lemon-rind, half a tea-spoonful of pow- dered cinnamon, two table-spoonfuls of picked r.-dsins, the same of currants, and the well- ■ beaten j'olks of six eggs. When these ingre- viJents are feoroughly blended, butter a mould, I add to the above-mentioned ingTcdients the whites of the eggs, beaten to a fiiin froth, pour the mixture into the mould, and boil or steam the jiudding. AVTien sufficiently cooked, turn it out, and serve with wine or Gemian pudding sauce {see Gemian Pudding Sauce). Time to boil, an houi- and a half. Probable cost, Is. 2d., exclusive of the wine and sauce. Snfficient for five or six persons. German Pudding, Rice (excellent).— Stew a quarter of a pound of the best Carohna rice in a pint of Doilk, till it is very tender and dry ; let it cool, then mix with it a quarter of a pound of fresh butter, two ounces of sweet almonds, blanched and pounded, three table- spoonfuls of sifted loaf sugar, three ounces of stoned raisins, half a tea-siDoonful of powdered cinnamon, and the yolks of three eggs. Add each ingredient separately, and mix thoroughly. Butter a mould, and, just before pouring the I mixture in, add the whites of the eggs, beaten j to a solid froth. Cover with buttered paper, tie in a cloth, and boil. Turn out, and serve with German pudding sauce {see German Pudding Sauce). Boil an hoirr and a half. Probable cost. Is. 2d. Sufficient for five or six persons. German Pudding Sauce.— Boil half a pint of light wine with tha-ee large lumps of sugar. AVlien quite hot, pour the wine over the yolks of two eggs, and beat thoroughly over a slow fire, till it froths and looks like custard. The sauce must on no account boil, or it will curdle. Just before serving, add the juice of a lemon. Time, a few minutes to prepare. Pro- bable cost, 3d., exclusive of the wine. Sufficient for nearly three-quarters of a pint of sauce. This is a very good sauce for a boiled pudding. German Puffs.- Put a quarter of a pint of new milk into a saucepan, -VAdthtwo ounces of fresh butter. When it boils, mix smoothly with it two table-spoonfuls of flour, a pinch of salt

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