Wheat Bread Pudding

Ingredients

• ¼ lb. of fresh butter
• 6 eggs
• ¼ lb. of sugar
• ¼ cup of currants
• ¼ cup of fine cut citron
• ¼ cup blanched, grated almonds
• ¼ cup of raisins
• 4 milk rolls

Method

1. 1

   Cream butter with yolks of eggs, sugar, raisins, currants, citron, and almonds.

2. 2

   Grate crust off rolls, soak in milk, press out surplus milk, and mix with other ingredients and beaten whites.

3. 3

   Butter a mold, strew with bread crumbs, put in pudding, and steam for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 116. The excerpt below is the record exactly as published.

HEAT BREAD PUDDIING. Quantity for 6 Persons. % lb. of fresh butter V* cup of currants 6 eggs "% cup of fine cut citron Vi lb. of sugar % cup blanched, grated almonds % cup of raisins 4 milk rolls Preparation : Creami the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk. -248- the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce. No. 10— PLUM PUDDING. Quantity for 6 — '8 Persons. 1 pinch of salt 6 eggs 1 lb. raisins 1 lemon peel 1 lb. currants 2 cups of milk 1 lb. of flour 2 small cups of grated bread 1 lb. of sugar

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