Pouding d la Dresde

Ingredients

• 2 oz. flour
• 1^ oz. butter
• | pint milk
• 2 tablespoonfuls desiccated cocoanut
• 3 eggs
• 2 oz. tchole-meal bread-crumbs
• 2 oz. sugar
• ^ teaspoonful ground cinnamon
• 1 ligueur glass curagoa
• the grated rind of half a lemon

Method

1. 1

   Melt the butter in a stewpan, stir in the flour and cook a little; add half a gill of water and one gill of milk and work well while stirring.

2. 2

   Warm up the remainder of the milk, and pour it over the cocoanut; add the brown bread-crumbs to this, let it stand for ten minutes in a warm place, then add the sugar and lemon-rind.

3. 3

   Stir the yolks of eggs into the panade, whisk the whites of eggs to a stiff froth, add the cocoanut and brown bread mixture with the panade &c.

4. 4

   Stir well, and fold in the beaten whites of eggs; add the cinnamon and liqueur.

5. 5

   Pour the whole into a well-buttered souffle tin, and bake for about one hour in a moderately heated oven.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 430. The excerpt below is the record exactly as published.

teaspoonf ul ground cinnamon, a pinch of salt. ENTREMETS SUCRES (HOT SWEETS) 503 Thoroughly wash the carrots, scrub them with a brush, but do not scrape them. Cover with boiling water slightly salted, and cook till tender. When done rub through a fine sieve. Cream the butter with the sugar ; when well worked add the bread-crumbs and the cinnamon. Stir in the yolks of eggs and beat well. Cut the cherries into quarters and add also. Whisk the whites of eggs to a stiff froth. Mix the carrot pulp with the creamed butter, bread-crumbs, &c., and add lastly the beaten whites of eggs. Pour into a well-buttered mould and steam for rather more than two hours. Serve' with lemon-sauce or sweet sherry sauce. 1566. JPouding d la Dresde. — 2 oz. flour, 1^ oz. butter, | pint milk, 2 tablespoonfuls desiccated cocoanut, 3 eggs, 2 oz. tchole-meal bread-crumbs, 2 oz. sugar, ^ teaspoonful ground cinna- mon, 1 ligueur glass curagoa, the grated rind of half a lemon

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