Pumpernickel Pudding I

Ingredients

• 4 oz. grated Pumpernickel
• 4 oz. chopped candied peel
• 4 ground cloves
• 4 oz. sweet almonds
• 4 oz. currants
• 6 eggs
• A little grated lemon peel
• 8 oz. sugar
• I teaspoonful ground cinnamon.

Method

1. 1

   Beat the yolks well with 4 oz. sugar and stir in the whites of eggs, whisked stiffly, and the cinnamon, cloves and lemon peel.

2. 2

   Then add the grated Pumpernickel, finely-chopped candied peel and almonds, and the currants.

3. 3

   Mix thoroughly and fill a well-buttered pudding basin, or mould, with closely-fitting lid, and boil 1 hour.

4. 4

   Turn out and serve hot, pouring over it the wine which has been boiled up with 4 oz. sugar.

5. 5

   This pudding tastes excellent served cold, with whipped cream.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 72. The excerpt below is the record exactly as published.

Pumpernickel- Pudding.— I. For 6 Persons, Time of Preparation : \\ hour. 4 oz. grated Pumpernickel. 4 oz. chopped candied peel. 4 ground cloves. 4 oz. sweet almonds. 4 oz. currants. 6 ^^gs. A little grated lemon peel. 8 oz. sugar. I teaspoonful ground cinna- mon. \ pint red wine. Puddings. 171 Beat the yolks well with 4 oz. sugar and stir in the whites of eggs, whisked stiffly, and the cinnamon, cloves and lemon peel. Then add the grated Pumpernickel^ finely-chopped candied peel and almonds, and the currants. Mix thoroughly and fill a well-buttered pudding basin, or mould, with closely-fitting lid, and boil I hour. {See general directions : ** Puddings.") Turn out and serve hot, pouring over it the wine which has been boiled up with 4 oz. sug^ar. This pudding tastes excellent served cold, wim whipped cream. Pompemiokel-Padding.— II. 4 oz. chocolate. 4 oz. grated Pumpernickel. 4 oz. butter. 4 oz. sugar. 4 eggs. Melt the butter and stir into it the grated Pumpernickel and the chocolate. Mix thoroughly and then add the 4 yolks, beaten well with 4 oz. sugar and finally the 4 whites of eggs whisked stiffly. Pill with this a well-buttered pudding basin, or mould, with closely-fitting lid and boil i j^ hour. {See general directions : ^^ Puddings.") Hits pudding is also excellent served cold, with whipped cream. FLAMMERI. {Flummety.) Feiner Flammeri. (Cornflour Flummery.) I*br 6 Persons. Time of Preparation : \ hour. I pint boiling milk. 1 gill cold milk. 2 oz. sugar. Vanilla flavouring. 1 oz. fresh butter. 2 oz. cornflour. 4 eggs. \ teaspoonful salt. Boil up the butter, sugar and salt with the pint of milk and add vanilla flavouring. Mix the cornflour smoothly with the gill of cold milk, beat up with the yolks and add to the boiling milk. Boil up together, stirring continuously, and then stir in at once the whites of eggs, whisked stiffly. Pour into a mould that has been rinsed in cold water and turn out when cold. Serve with a cold Weinschaum-Sauce or Frucht-Sauce. {See recipes, pages 67, 68.) Ories-Flammeri. (Semolina Flummery.) For 6 Persons. Time of Preparation : \ hour. i^ pint milk. 4 oz. semolina. I teaspoonful salt. Vanilla or lemon flavouring. 3 oz. sugar. 6 eggs

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