German Pudding

Ingredients

• Put a pint of sifted family flour
• a gill of hot boiled milk
• a salt-spoonful of salt
• Y. of melted butter
• a little at a time, % lb. of sugar
• another % lb. of warmed butter
• the yolks of ten eggs
• the whites of the eggs

Method

1. 1

   Moisten flour with hot milk, add salt and melted butter, stir until thickened.

2. 2

   Remove from fire, add sugar, flavoring, warmed butter, and yolks.

3. 3

   Stir until frothy, then add beaten whites.

4. 4

   Pour into a buttered mould and steam for about three-quarters of an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 348. The excerpt below is the record exactly as published.

German Pudding. — The Germans excel in puddings, and this one that bears the national name can hardly fail to please the most fastidious taste if the directions given are care- fully carried out. Put a pint of sifted family flour into a bowl of conven- ient size, and moisten by stirring in gradually a gill of hot boiled milk. Add a salt-spoonful of salt, with Y\ lb. of melted butter, and put the whole together into a pan over a moderate fire, and stir constantly, but gently, until the batter thickens. Now re- move it from the fire, but continue to work the paste. When quite smooth, return it to the fire and continue to stir it, adding, a little at a time, % lb. of sugar, a flavoring of vanilla or orange-rind, another % lb. of warmed butter, and a little more salt, with the yolks of ten eggs. Let this con- tinue on the fire until it begins to get frothy, when the whites of the eggs

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