German Pudding

Ingredients

• Three ounces of Rice
• Two ounces of Butter
• Three ounces of ground Almonds
• Two ounces of stoned Raisins
• One pint of Milk
• Whites of three Eggs
• Just a suspicion of powdered Cinnamon

Method

1. 1

   Cook the rice and milk in a double saucepan for half an hour, then add the ground almonds, butter, raisins, and cinnamon.

2. 2

   Mix well and cook for ten minutes longer, then add the whipped-up whites of eggs.

3. 3

   Well grease a mould, pour the mixture in, cover with a greased paper, tie a cloth over, and steam for two hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 58. The excerpt below is the record exactly as published.

German Pudding. Ingredients. Three ounces of Eice. Two ounces of Butter. Three ounces of ground Almonds. Two ounces of stoned Eaisins. One pint of Milk. Whites of three Eggs. Just a suspicion of powdered Cinnamon

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