German Pudding and Sauce

Ingredients

• a pint and a quarter of milk
• three ounces of whole rice
• three ounces of beef-suet
• two ounces and a half of sugar
• an ounce of candied orange or lemon-rind
• six ounces of sultana raisins
• three large eggs
• two glasses of sherry
• an ounce and a half of sugar
• yolks of three fresh eggs
• a full teaspoonful of lemon-juice

Method

1. 1

   Stew rice in milk until tender.

2. 2

   Mix with suet, sugar, candied peel, raisins, and beaten eggs.

3. 3

   Boil in a buttered basin for 2 hours and 15 minutes.

4. 4

   For the sauce, dissolve sugar in sherry, stir into beaten yolks, and heat without boiling.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 366. The excerpt below is the record exactly as published.

GERMAN PUDDING, AND SAUCE. (VERY GOOD.) Stew, until very tender and dry, three ounces of whole rice in a pint and a quarter of milk ; when a little cooled, mix with it three ounces of beef-suet finely chopped, two ounces and a half of sugar, an ounce of candied orange or lemon-rind, six ounces of sultana raisins, and three large eggs well beaten, and strained. Boil the pudding in a buttered basin, or in a well-floured cloth, for two hours and a quarter, and serve it with the following sauce Dissolve an ounce and a half of sugar broken small in two glasses of sherry, or of any other white wine, and stir them when quite hot, to the beaten yolks of three fresh eggs ; then stir the sauce in a small sauce- pan held high above the fire until it resembles custard, but by no means allow it to boil, or it will instantly curdle ; pour it over the pudding, or, if preferred, send it to table in a tureen. We think a full teaspoonful of lemon -juic

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