German Pudding

Ingredients

• ½ Lb. Bread Crumbs
• ½ Pint Milk
• 2 Ozs. Castor Sugar
• 1 Teaspoonful Butter
• 2 Eggs
• A Little Jam
• A Few Drops Essence of Lemon

Method

1. 1

   Place bread crumbs in basin, and pour the milk (boiling) upon them; cover with a plate and stand for five minutes; add butter, and beat with a fork; add sugar; beat eggs well and add, with the essence of lemon; beat all thoroughly; grease a pudding basin and sprinkle sugar therein; put in part of mixture; then one dessert-spoonful jam; add more mixture and repeat jam; finish with mixture; cover with buttered paper; steam for forty-five minutes.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 19. The excerpt below is the record exactly as published.

Pint Milk. 2 Tablespoonfuls Rice. Little Sugar. Little Salt. Method. Boil rice until thoroughly cooked, then put in a pie dish. Stew apples and lay on the top of rice. Have the whites of two eggs beaten to a stiff froth and place lightly on the top. Serve with cream or custard. INVALID’S JELLY. Ingredients. 1 Knuckle of Veal. I Lemon. | Lb. Loaf Sugar. 4 Eggs. 2 Sticks Cinnamon. 2 Quarts Water. Method. Boil knuckle for from six to eight hours ; when cold, skim care¬ fully ; beat white of eggs to a froth ; break up the shells ; pare lemon very thin ; squeeze the juice ; mix all together and boil in jelly pan for fifteen minutes ; add cupful cold water, and again boil for five minutes ; simmer for thirty minutes ; strain through jelly-bags and pour into moulds. This is greatly improved if taken with cream. A CHRISTMAS PLUM PUDDING. Ingredients. i Lb. Currants, i Lb. Valencias. | Lb. Mixed Peel, i Lb. Flour. \ Nutmeg. J Teaspoonful Salt, 3 Eggs. i Lb. Sultanas, i Lb. Brown Sugar. | Lb. Bread Crumbs. 1 Lb. Suet. 2 Teaspoonfuls Spice. 2 Ozs. Blanched Almonds, i Gill Milk. Method. Thoroughly mix all the ingredients ; put in buttered basin and cover with buttered paper ; boil for three hours ; before using, boil for three hours more. n8 PLUM PUDDING (NO. 2). Ingredients. 2 Lbs. Currants, i Lb. Valencias. 1 1 Lb. Suet. 1 Lb. Fine Bread Crumbs. 2 Ozs. Flour. 2 Large Carrots. 4 Ozs. Apples. | Nutmeg (Grated). 1 Lb. Sultanas. 2 Lbs. Brown Sugar. J Lb. Mixed Peel. 2 Ozs. Sweet Almonds. 2 Lemons, i Potato. 8 Eggs. A Little Mixed Spice. Method. Stone and slightly cut the Valencia raisins ; chop the suet and almonds very fine ; thoroughly beat the eggs and mix with dry ingredients ; if more moisture be needed, add a little milk ; thoroughly stir ; put in well-buttered moulds or basins ; boil for five hours. When required for use, boil for a further two hours. This quantity will make four good-sized puddings which will keep good for months. GERMAN PUDDING. Ingredients. J Lb. Bread Crumbs. J Pint Milk. 2 Ozs. Castor Sugar. I Teaspoonful Butter. 2 Eggs. A Little Jam. A Few Drops Essence of Lemon

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