Pudding a la Brandenburg

Ingredients

• 1 pt. of milk
• 1/2 lb. of butter
• 1/2 lb. flour, good measure
• 1/2 lb. of sugar
• 1/2 lb. of blanched, chopped sweet almonds
• 1 tbsp. chopped bitter almonds
• 2 tbsps. chopped citron
• 1 tbsp. chopped orange rind
• 1 grated lemon peel
• 7 eggs
• 1/2 cup of rum

Method

1. 1

   Bring milk and butter to a boil, add flour and boil, stirring until it comes from sides of skillet.

2. 2

   Cool, then stir in sugar, almonds, citron, orange and lemon peel, yolks of eggs, and beaten whites.

3. 3

   Butter a mold, strew with crumbs, fill with pudding, close well, and steam for 2 hours.

4. 4

   Turn out, pour on rum, light it, and serve with wine sauce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 118. The excerpt below is the record exactly as published.

1 grated lemon peel 8 eggs Preparation: The milk and butter are brougiht to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched 'tnd ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1% hours. Turn the pudding out and serve with a fruit or wine sauce. No. 24r— SOUR CREAM PUDDING. Quantity for 6 Persons. % pt. thick, sour cream % lb. of roll crumbs Juice and peel of % lemon % tsp. of salt 10 eggs 1 cup of currants % cup of sugar Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1% hours. Then it is turned out on a platter and served with a wine or fruit sauce. No. 25— BLACK PUDDING. Quantity for 6 Persons. % lb. of ground almonds % tsp. cinnamon ^ lb. sweet chocolate % tsp. ground cloves Vi lb. of sugar % cup of roll crumbs % lb. of small raisins % cup of white wine % cup chopped citron 6 eggs Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 min- utes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pud- ding, close it well and steam 1% hours. Turn it out and serve with a chocolate sauce. — 252 — No. 26— PUDDING A LA BRANDENBURG. Quantity for 6 — ^8 Persons. 1 pt. of milk 1 tbsp. chopped bitter almonds % lb. of butter 2 tbsps. chopped citron Vi lb. flour, good measure 1 tbsp. chopped orange rind Vi lb. of sugar % grated lemon peel % lb. of blanched, chopped 7 eggs

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