Pudding Helene

Ingredients

• half a pound of Brazil nuts
• half a pint of milk
• two tablespoonfuls of sugar
• three ounces of butter
• the yolks of six eggs
• half a pint of cream
• two tablespoonfuls of cake crumbs
• two teaspoonfuls of essence of vanilla
• the whites of three eggs
• three tablespoonfuls of castor sugar

Method

1. 1

   Mince Brazil nuts and cook in milk.

2. 2

   Cream butter and sugar, add egg yolks.

3. 3

   Stir in hot milk, cream, cake crumbs, vanilla, and whipped egg whites.

4. 4

   Bake in a pudding dish for half an hour, topping with whipped egg whites and sugar before browning.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 266. The excerpt below is the record exactly as published.

Pudding Helene. Mince very fine half a pound of Brazil nuts (grated nuts, will do) which have been freed of skin. Cook this in half a pint of milk, cream two tablespoonfuls of sugar and three ounces of butter, beat up the yolks of six eggs, and add to the creamed sugar and butter. When the milk is off the boil stir in the eggs, half a pint of cream, the butter and sugar, two tablespoonfuls of cake crumbs, and two teaspoonfuls of essence of vanilla, also add the whites of three eggs whipped to a stiff froth. Pour all into a pudding dish, and bake for half an hour. Whip the whites of the other three eggs to a stiff froth with three tablespoonfuls of castor sugar

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