German Pudding, Brown Bread

Ingredients

• half a pound of brown bread
• a wine-glassful of sherry or boiling milk
• two ounces of fresh butter
• three table-spoonfuls of sifted sugar
• two ounces of sweet almonds
• a tea-spoonful of finely-chopped lemon-rind
• half a tea-spoonful of powdered cinnamon
• three table-spoonfuls of picked raisins
• the same of currants
• the well-beaten yolks of six eggs

Method

1. 1

   Soak bread in sherry or milk, mix with butter, sugar, almonds, lemon rind, cinnamon, raisins, currants, and egg yolks.

2. 2

   Layer in a mould and boil or steam.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 593. The excerpt below is the record exactly as published.

German Pudding, Brown Bread.— Dry half a pound of brown bread in the oven the day before it is wanted, and gxate it finely. Lot it soak for half an hour in a wine-glassful ■of sheny or boiling milk, and mix with it two ounces of fresh butter, three table-spoonfuls of sifted sugaa-, two ounces of sweet almonds, blanched and pounded, a tea-spoonful of finely- chopped lemon-rind, half a tea-spoonful of pow- dered cinnamon, two table-spoonfuls of picked r.-dsins, the same of currants, and the well- ■ beaten j'olks of six egg

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