Steamed Caramel Pudding a la Ericsson Hammond

Ingredients

• One and a half cups bread crumbs
• one cup sugar
• two eggs
• one teaspoon nutmeg
• half cup milk
• two tablespoons flour
• one teaspoon Royal baking powder
• juice of half a lemon
• the rind
• a little pinch salt
• two tablespoons brandy
• two tablespoons melted butter
• two tablespoons water

Method

1. 1

   Put bread crumbs in a bowl, add flour and baking powder, mix well.

2. 2

   Put water with part of the sugar in a pan, let cook to a light coffee color, add the milk and butter to the caramel, mix all together, add brandy, nutmeg, the yolks beaten with rest part of the sugar to a souffle, and last, the whites of eggs — well beaten.

3. 3

   Put in a buttered and floured mould, in a pan of hot water — well covered — and steam from two to three hours.

4. 4

   Turn out on a paper doily, serve with a hot or cold foam sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 555. The excerpt below is the record exactly as published.

Steamed Caramel Pudding a la Ericsson Hammond Pouding au Caramel, cult a la vapeur, a la Ericsson Hammond One and a half cups bread crumbs, one cup sugar, two eggs, one teaspoon nutmeg, half cup milk, two tablespoons flour, one teaspoon Royal baking powder, juice of half a lemon and the rind, a little pinch salt, two tablespoons brandy, two tablespoons melted butter, two tablespoons water

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