Schodoh Pudding

Ingredients

• two quarts of grated bread-crumbs
• as much cream as will wet them
• six ounces of butter
• six eggs
• four ounces of sugar
• two ounces of almonds
• two ounces of preserved lemon
• four ounces of currants
• four ounces of stoned raisins
• the yolks of twelve eggs
• six spoonfuls of pounded sugar
• a pint of Austrian wine
• the juice of a lemon

Method

1. 1

   Pour cream over grated bread-crumbs.

2. 2

   Beat butter to cream, add eggs one at a time, then sugar, almonds, preserved lemon, currants, and raisins.

3. 3

   Mix well.

4. 4

   Butter a pudding-cloth, strew with flour, and boil for two hours.

5. 5

   For the schodoh, beat egg yolks with sugar, lemon juice, and wine over heat until thickened.

6. 6

   Serve the pudding with schodoh poured over it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1738. The excerpt below is the record exactly as published.

Schodoh Pudding.— The foUowing re- cipe for German pudding with schodoh (chau- deau) is given by a trustworthy authority : — • Take two quarts of grated bread-crumbs, pour over them as much cream as will wet them ; beat six ounces of butter in a deep pan to cream, to which add six eggs, one at a time every five minutes ; to this add four ounces of sugar, two ounces of almonds blanched and chopped fine, two ounces of preserved lemon, also chopped, four ounces of currants, and four ounces of stoned raisins, and lastly, the bread- crumbs ; beat and mix all well together ; butter a pudding-cloth or shape, strew it with flour, and boil it two hours over a moderate fire. A quarter of an hour before it is wanted, take the pudding oft" the fire. In the meantime, l^repare the schodoh as follows : — Have ready the yolks of twelve eggs beat up, to which add six spoonfuls of pounded sugar, the juice of a lemon, and a pint of Austrian wine

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