Vienna Pudding, Empress

Ingredients

• K quart milk
• i lb. bread crumbs
• 6 ozs. butter
• i ozs. crushed almonds
• 8 eggs
• 5 ozs. sugar
• the grated rind of one lemon

Method

1. 1

   Boil the milk and pour over the bread crumbs to cool.

2. 2

   Stir in butter, sugar, almonds, lemon rind, and beaten eggs.

3. 3

   Fill molds and bake in water until done.

4. 4

   For sauce, dilute marmalade with sherry, add currants, sultanas, almonds, and orange peel, simmer, and pour over pudding.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 73. The excerpt below is the record exactly as published.

VIENNA PUDDING, EMPRESS. K quart milk, i lb. bread crumbs, 6 ozs. butter, i ozs. crushed almonds, 8 eggs, 5 ozs. sugar, the grated rind of one lemon

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