Steamed Ginger Pudding

Ingredients

• Four ounces bread crumbs
• two tablespoons syrup
• two teaspoons ginger
• four ounces sugar
• two tablespoons flour
• two tablespoons butter
• two eggs
• two tablespoons cream
• three tablespoons brandy
• one teaspoon Royal baking powder
• half cup preserved cut-up ginger

Method

1. 1

   Stir butter and sugar; add syrup, ginger, brandy, cream, and yolks, then the bread crumbs, flour, baking powder, cut-up ginger, last whites of the eggs, beaten.

2. 2

   Butter and flour a mould well, and fill; put in hot water, cover, and steam for three hours, turn out on a paper doily.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.

two tablespoons butter, one cup sugar, one and a half cups flour, three tablespoons brandy, one teaspoon Royal baking powder, three-quarters cup mixed citron peel, four table¬ spoons whipped cream. Stir sugar and butter to a cream, add the yolks; beat again, then add the cream, flour, baking powder, and brandy, then the citron and last the whites of the eggs — well beaten. Butter melon mould and fill, put in hot water — well covered; steam for one and a half to two hours, turn out on a platter. Serve hot with a foam sauce or any kind of a wine sauce as dessert for luncheon or dinner. Steamed Raisin Cabinet Pudding Pouding aux Raisins secs, cuit a la vapeur Three-quarters pound stale sponge cake, one pound raisins, half cup chopped almonds, ten bitter almonds, two eggs, three tablespoons brandy, nutmeg to taste, one cup milk, half cup sugar, and a pinch of salt. Butter the pudding mould well, line with sponge cake and raisins, put alternate layers of raisins and cake, sprinkle in the almonds. Mix milk, eggs, sugar, brandy, nutmeg, and salt together; pour AMERICAN COOK BOOK 379 over the cake and raisins, put cover on, boil two hours, turn out on a paper doily. Serve with foam sauce or any kind of a wine sauce. Steamed Apple Pudding Pouding aux Pommes, cuit a la vapeur Two tablespoons butter, two eggs, one cup sugar, one teaspoon cinnamon, nutmeg, ginger, two tablespoons brandy, one and a half cups of bread crumbs, three tablespoons flour, one cup of milk, one teaspoon of Royal baking powder, six apples (cored, peeled, and chopped). Stir butter and sugar to a cream, add spices and the yolks, then the bread crumbs, flour, baking powder, and milk; stir until smooth, add the brandy; add the whites of eggs — beaten to a stiff froth. Butter and flour a mould, fill, and steam from two to three hours; turn out on a paper doily. Serve with a hard or foam sauce or any kind of a wine sauce. Steamed Chocolate Pudding Pouding au Chocolat, cuit a la vapeur Two cups bread crumbs, four ounces grated chocolate, two table¬ spoons melted butter, two tablespoons brandy, a pinch of salt, two eggs, one cup milk, two tablespoons flour, one teaspoon Royal baking powder, half cup brown sugar. How to Make It. Mix bread crumbs and grated chocolate. Stir yolks and sugar to a souffle, add milk and brandy to the bread crumbs, then the yolks and sugar, and melted butter. Add the salt and, last, whites of the eggs — beaten to a stiff froth. Steam two hours, turn out on a paper doily. Serve with sweetened whipped cream or foam sauce. Steamed Ginger Pudding Pouding au Cingembre, cuit a la vapeur Four ounces bread crumbs, two tablespoons syrup, two tea¬ spoons ginger, four ounces sugar, two tablespoons flour, two table¬ spoons butter, two eggs, two tablespoons cream, three tablespoons brandy, one teaspoon Royal baking powder, half cup preserved cut¬ up ginge

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