Strawberry Pudding

Ingredients

• Four eggs
• two ounces soft sugar
• two ounces ground almonds
• two ounces stale cake or bread-crumbs
• two tablespoonfuls of cream
• one ounce of candied cherries
• two gills of preserved strawberries
• one ounce of shredded citron peel
• one ounce of melted butter

Method

1. 1

   Place the strawberries in a deep china dish, lightly buttered.

2. 2

   Separate the yolks from the whites of the four eggs, place the yolks in a basin and the whites in an egg bowl on the ice.

3. 3

   Briskly beat the yolks and sugar to a cream, put in the almonds, mixing thoroughly as they are being added, and the cake or bread-crumbs very gradually.

4. 4

   Whisk up the whites of the four eggs to a stiff froth, which stir gradually and lightly with the other preparation, add the cream and butter, mixing well while doing so.

5. 5

   Place the preparation into the dish containing the strawberries.

6. 6

   Arrange the cherries nicely on top.

7. 7

   Bake for twenty minutes in a moderate oven.

8. 8

   Serve with whipped cream.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.

Strawberry Pudding. Four eggs, two ounces soft sugar, two ounces ground almonds, two ounces stale cake or bread-crumbs, two tablespoonfuls of cream, an ounce of candied cherries, two gills of preserved strawberries, one ounce of shredded citron peel, and one ounce melted butter. P

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