Little Russian Puddings

Ingredients

• 2 eggs
• their weight in butter
• their weight in flour
• their weight in castor sugar
• | tea-sp. baking powder
• 2 or 3 drops of vanilla
• 2 or 3 drops of essence of lemon
• 1 dessert-sp.grated choc-
• 2 or 3 drops of carmine

Method

1. 1

   Make the mixture according to directions given under Canary Pudding (Recipe 1748), and divide it into three equal portions.

2. 2

   To one portion add the chocolate, to another a few drops of carmine and essence of almonds, and leave the third its natural colour with vanilla.

3. 3

   Grease about nine small moulds and put in alternate spoonfuls of the mixtures.

4. 4

   Steam in a saucepan with a double fold of paper at the bottom until well risen.

5. 5

   Turn out when ready and serve with custard, wine, or chocolate sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 651. The excerpt below is the record exactly as published.

Little Russian Puddings 2 eggs — their weight in butter, flour, and castor sugar. | tea-sp. baking powder. 2 or 3 drops of vanilla. 2 or 3 drops of essence of lemon. 1 dessert-sp.grated choc- olate. 2 or 3 drops of carmine

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