Rotterdam Pudding, Rich

Ingredients

• four ounces and a half of fine flour
• half a pint of milk
• four ounces and a half of sugar
• a small pinch of salt
• four ounces and a half of sweet almonds
• four ounces and a half of butter
• the yolks of nine eggs

Method

1. 1

   Beat four ounces and a half of fine flour to a smooth paste with half a pint of milk, and add four ounces and a half of sugar and a small pinch of salt.

2. 2

   Blanch and pound four ounces and a half of sweet almonds, and whilst pounding drop in a little cold water to keep them from oiling.

3. 3

   Put four ounces and a half of butter into a saucepan with half a pint of milk.

4. 4

   Let it remain until the butter is melted, then stir in the paste of flour and milk, and keep stirring the mixture over the fire until it boils and becomes thick.

5. 5

   Add the blanched and pounded almonds, then stir in the well-beaten yolks of nine eggs, and afterwards the whites of the eggs whisked till firm.

6. 6

   Beat the pudding briskly for a few minutes, pour it into a buttered basin which it will fill, tie it in a cloth, and let it boil without ceasing until done enough.

7. 7

   Turn it out carefully, and send wine sauce to table with it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1604. The excerpt below is the record exactly as published.

Rotterdam Pudding, Rich. — Beat four ounces and a half of fine flour to a smooth paste with half a pint of milk, and add four ounces and a half of sugar and a small pinch of salt. Blanch and pound four ounces and a half of sweet almonds, and whilst pounding di-op in a little cold water to keep them from oiling. Put four ounces and a half of butter into a saucepan with half a pint of milk. Let it remain until the butter is melted, then stir in the paste of flour and milk, and keep stirring the mixture over the fire until it boils and becomes thick, when it may be poured out to cool. Add the blanched and pounded almonds, then stir in first the well-beaten yolks of nine eggs

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