Norwegian Fruit Pudding

Ingredients

• 1 pint of raspberries
• 1 pint of red currants
• 5 cups of sugar
• 1 cup of pounded almonds
• 1 tablespoonful of chopped citron
• some cinnamon
• thicken with a little cornstarch

Method

1. 1

   Boil raspberries and currants in water until soft; add sugar, cinnamon, almonds, and citron.

2. 2

   Mash until smooth, remove from fire, and pour into a mold.

3. 3

   Serve cold with whipped cream.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 13. The excerpt below is the record exactly as published.

cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth ; mix well together. Put in a buttered pud- ding-dish and pour over ^ cup of melted I butter ; let bake in a moderate oven until biowB. Serve hoL 3. — English Muffins. Take i quart of warm milk, ^ cup of yeast, i teaspoonful of salt and flour enough to make a stiff batter ; let stand to raise until light. Then add ^ cup of melted butler, i teaspoonful of soda dissolved in a little water ; add enough flour to make a very stiff batter and let raise half an hour. Then fill well- greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butler. 4. — Spanish Roast Veal. Season a <S-pound veal-roast with salt and pepper and rub well with batter; put m the dripping-pan with one large sliced onion, i bay-leaf, 2 sprigs of parsley and 3 of thyme and sage. Add ^ teaspoonful each of cloves, allspice and mace. Pour in i cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve. May S— Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and frjr in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 3 ounces of rice, i teaspoonful of curry-powder and I chopped apple ; add to the chicken. Moisten with i quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender ; then add i pint of hot oysters and the juice of ^ lemon. Let all get very hot and serve on a platter with fried egg-plant. 6.— Irish Beef Rolls. Chqp some fat beef with i onion and 2 sprigs of parsley. Season with salt, pepper, nutm^ and a little mace to taste and the grated rind of ^ lemon, i beaten egg and yi cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan ; lay in the rolls ; cover and let simmer until brown. Serve hot with the sauce. y. — Norwegian Fruit Pudding. Boil I pint of raspberries and i pint of ted ctmants in a cups of water until soft; add 5 cups of sugar, some cmnamou, i cup of pounded almonds and i tablespoooful of chopped citron. Let coolc and mash until smooth \ then thicken with a Uttle cornstarch.

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