Ponding d VOriente

Ingredients

• 4 eggs
• 4 oz. caster sugar
• 2 oz. butter
• 2 oz. Vienna flour
• 1 oz. corn-flour
• 1 tablespoonful coffee extract
• sauce or syrup

Method

1. 1

   Separate the yolks from the whites of eggs; put the former into a basin, the latter into an egg-bowl on the ice.

2. 2

   Cream the butter and sugar together for about ten minutes, add the egg-yolks gradually and beat up thoroughly; then mix in the coffee extract.

3. 3

   Mix the two kinds of flour and rub through a sieve; whisk the whites of eggs to a stiff froth, and mingle carefully the flour and egg-whites into the mixture.

4. 4

   Fill a plain charlotte or timbale mould, previously well greased, three parts full.

5. 5

   Steam for about one and a half hours.

6. 6

   Turn out on to a hot dish and sauce over with syrup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 432. The excerpt below is the record exactly as published.

Ponding d VOriente. — 4 eggs, 4 oz. caster sugar, 2 oz. butter, 2 oz. Vienna flour, 1 oz. corn-flour, 1 tablespoonful coffee extract ; sauce or syrup

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