German Pudding

Ingredients

• Half unit of flour
• ^ of arrowroot
• 11 of milk
• 2 of butter
• 6 of eggs
• a little sugar
• 2 of brandy

Method

1. 1

   Boil the milk, add a little lemon essence, and stir to the arrowroot, flour, and butter; flavour with sugar, and boil for five minutes, add the eggs separately, yolks and whites, each well beaten.

2. 2

   Make a caramel of sugar a trifle burnt, line a buttered mould with it, and pour in the brandy.

3. 3

   Put in the mixture and steam for an hour.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 209. The excerpt below is the record exactly as published.

German Pudding. — Half unit of flour, ^ of arrowroot, 11 of milk, 2 of butter, 6 of eggs, a little sugar, 2 of brandy

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