Pudding I la Munich

Name: Pudding I la Munich
Ingredients: some slices of stale French bread; thickly with butter; golden syrup; washed and dried chopped currants; chopped sultanas; a little chopped lemon peel; a very little grated nutmeg or allspice; half a pint of milk; a tablespoonful of powdered sugar; the well-beaten yolk of an egg; the white of the egg

From Paper-bag cookery, 1911

Meringue can be omitted; bake for 35 minutes if using whole egg.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

Pudding I la Munich. — Take some slices of stale French bread, and toast to a light crisp brown ; then spread thickly first with butter and then with golden syrup. Place a layer of golden syrup in a well-greased paper souffle dish, sprinkle it with washed and dried chopped currants, chopped sultanas, a little chopped lemon peel, and a very little grated nutmeg or allspice. Put a layer of the toast, then currants, sultanas, peel, and spice, and repeat the layers until the dish is full. Make a custard with half a pint of milk, the well- beaten yolk of an egg, and a tablespoonful of powdered sugar. Pour over the whole, and leave for fifteen minutes. Meanwhile, whip the white of the egg

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