Ponding d'Autrichienne

Ingredients

• 4 eggs
• 2 oz. caster sugar
• 2 oz. ground almonds
• 4 oz. cake-crumbs
• £ gill cream
• 2 oz. glace cherries
• | pint fresh or preserved raspberries

Method

1. 1

   Put the raspberries in a buttered, fire-proof china souffle dish.

2. 2

   Separate the yolks from the whites of eggs.

3. 3

   Stir the sugar into the yolks and beat to a cream, adding the ground almonds and cake-crumbs gradually.

4. 4

   Melt the butter and stir it into the mixture, also the cream.

5. 5

   Whisk the whites of eggs to a stiff froth, and mix them carefully into the above preparation.

6. 6

   Turn this into the souffle dishes containing the raspberries.

7. 7

   Put the glace cherries on top, and bake in a moderately heated oven for half an hour.

8. 8

   Serve very hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 428. The excerpt below is the record exactly as published.

4 eggs, 2 oz. caster sugar, 2 oz. ground almonds, 4 oz. cake-cr umbs, £ gill cream, 2 oz. glace cherries, | pint fresh or preserved raspberries

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