Pumpernickel Pudding II
From German cookery for the English kitchen, 1906
This pudding is also excellent served cold, with whipped cream.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 72. The excerpt below is the record exactly as published.
umpernickel- 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
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Cook this with the app: pantry check, scaling, and the assistant.