German Puddings

Ingredients

• a pint of cream
• two tablespoonfuls of flour
• the yolks of five eggs
• two ounces of almonds
• the crumb of a French roll
• sugar to your taste
• the peel of two lemons
• a quarter of a pound of butter

Method

1. 1

   Mix cream, flour, egg yolks, beaten almonds, bread crumb, lemon peel, and butter.

2. 2

   Pour into buttered cups and bake as custards.

3. 3

   Serve with melted butter, wine, and sugar.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.

the yolks of five eggs, three ounces of sifted sugar, and some grated nutmeg. Fry the fritters, and when done pour thereon melted butter, wine, and sugar. SWEETS. 421 57. Gauffres. Put into a warm basin half a pound of butter, and beat it with a wooden spoon till it becomes like thick cream ; mix six yolks of eggs, one by one, beating them well, and add three tablespoonfuls of flour, with a little sugar rubbed on a lemon ; take half a pint of double cream well beaten up ; also whip the six whites of eggs very firm, and mix all together very lightly. Make the gauffre irons hot on both sides, pour in a little clarified butter for the first baking, bake the gauffres quickly, serve them as hot as possible, and at the last moment throw over them a little pounded cinnamon, mixed with fine sugar. 58. Gauffres, French. Ingredients required are eight ounces of flour, four ounces of powdered sugar, one pint of whipped cream, eight eggs, one stick of vanilla, a little salt, and a glass of Curasao. Place the flour, sugar, and salt in a basin, then add the yolks of the eggs, the (pounded) vanilla, and the cura9ao, and mix these well together, gradually adding the whipped cream just before using the batter ; add the whipped whites of eggs, and mix them in lightly, so as to thoroughly incorporate them with it. Bake these gauft'res in irons made for the purpose, and which must have been moistened with a little clarified butter. Fill one side of the irons with some of the batter, handling it gently with a spoon ; close the irons, and then turn them upside down (that the batter may run into the oj^posite side) and set them over the fire. Observe, however, that the irons be very carefully heated, and the superfluous heat allowed to go off previously to filling them with the batter, for, owing to the presence of sugar, the gauffres readily acquire colour. 422 THE THOBOFGH GOOD COOK. When done, shake some vanilla sugar over them, and send them to table. These gauft'res may be spread with some kind of preserve, such as apricot, currant, jelly, etc. 59. German Puddings. A pint of cream, two tablespoon fu Is of flour, the yolks of live eo-gfs, two ounces of almonds, beaten a little : the crumb of a French roll grated, with sugar to your taste . the peel of two lemons, grated or shredded small ; and lastly, a, quarter of a pound of butter, clarified and put in cool : pour into buttered cups, and bake as custards : when you turn them out, pour over them melted butter, wine, and sugar. 60. Green Pudding. Of mutton and beef suet, shredded very small, three- quarters of a pound each ; bread-crumbs, a pound and a half: mix with a sufficient quantity of cream, and the yolks of four and the whites of two eggs, well beaten. Parsley chopped fine, one handful ; juice of spinach, one pint ; season with salt, sweeten with loaf-sugar to taste ; add grated nutmeg and one pound of currants, with a little flour. Mix the ingredients well together, roll up in a sheep's caul, and bake. 61. Grateful Pudding. Take fine flour and grated bread, of each an equal quantity ; four whole eggs and four 3"olks, well beaten ; well sweeten with fine loaf sugar, as nuich cream as Avill make the whole the thickness of batter ; then add raisins of the sun, stoned, and currants, of each one pound, more SWEETS. 423 or less, according to the size of the pudding ; nutmeg, cinnamon, candied-peel at pleasure; bake three-quarters of an hour in a dish well buttered ; when done, grate fine sugar over the pudding, and serve it with wine sauce or sugar and lemon -juice. 62. Grateful Pudding, Another. Take the crumb of white bread, slice thin into a dish to a quart of cream ; set it over a chafing dish of charcoal till the bread grows dryish ; put in a piece of sweet butter, take it off and let it get cold ; beat together four yolks and one or two Avhites with a little rose-water and suorar to your palate, and add this to the former with a grated nut- meg. Put all (being well mixed) into another dish, and so bake it. 63. Hanover Cake or Pudding. I'ake half a pound of almonds blanched and beaten fine with a little rose-water, half a pound of sifted sugar, twelve eggs, leaving out half the whites, the rind of a lemon gmted very fine ; put a few almonds in the mortar at a time, and introduce by degrees about a teacupful of rose- wat^r; keep throwing in the sugar: when you have done the almonds and the sugar together a little at a time till they are all used up, put the mixture into your pan Avith the eggs, beating them well together. In half an hour the dish Avill be baked ; it must be a lisrht brown. 64. Hunting Pudding. Beat eight eggs, and mix them with a pint of good cream and a pound of flour ; when beaten well together, add 424 THE THOROUGR GOOD COOK. a pound of beef suet chopped very fine, a pound of currants well-cleaned, half a pound of raisins stoned and chopped small, a quarter of a pound of sifted sugar, two ounces of candied citron, the same of candied orange, cut very small ; grate a large nutmeg, and mix all well together with half a gill of brandy ; put the pudding in a cloth, and tie it up close ; it Avill take four hours to boil. 65. Italian Fuddiug, Au. Take a pint of cream, and slice therein as much French roll as Avill make it thick ; beat up live eggs ; butter the bottom of a dish, slice eight pippins into it, and add thereto some orange-peel, sugar, and half a pint of port wine. Pour in the cream, bread, and eggs, lay a puff-paste over the dish, and bake half an hour. 66. Lady Sunderland's Pudding. Beat up the yolks of eight eggs with the whites of three, add five tablespoonfuls of flour

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