Saxon Pudding

Ingredients

• a gill of milk
• half a pound of flour
• four ounces of butter
• the yolks of ten eggs
• four ounces of oranged sugar
• a little salt
• seven or eight whipped whites of eggs

Method

1. 1

   Boil milk, mix with flour to form a smooth paste.

2. 2

   Add butter and salt, stir until thickened.

3. 3

   Remove from heat, add yolks, sugar, and salt.

4. 4

   When frothy, fold in whipped egg whites.

5. 5

   Pour into a buttered and sugared mould, bake in a water bath for 40 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1736. The excerpt below is the record exactly as published.

Saxon Pudding. — According to high authority this is one of the best puddings of Germany. BoU a gill of milk, put into a stew- pan half a pound of flour. Gradually dilute the flour with the milk, so as to obtain a fine smooth paste. Add four ounces of butter and salt to taste. Place the saucepan on a moderate fire, stir the preparation till it begins to thicken, then take it off the fire, but continue still working it. When the paste is smooth, place it again on the fire, working it still, and gradually introduce into it the yolks of ten eggs, four ounces of oranged sugar, four ounces of butter, and a little salt. When the prepara- tion is frothy, introduce seven or eight whipped whites of eggs

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