Wine Pudding

Ingredients

• % pt. good white wine
• 8 eggs
• Juice of 2 lemons
• 4 layers or 1/3 package of white gelatine
• % lb. of sugar
• % pt. of milk
• Fruit for garnishing

Method

1. 1

   Stir white wine, lemon juice, lemon rind, sugar, and yolks of eggs well on the stove and bring to a boil for 14 minutes.

2. 2

   Dissolve gelatine in 4 tablespoons of wine and mix with the rest.

3. 3

   Add beaten whites of eggs.

4. 4

   Oil a mold, pour in the mixture, and chill.

5. 5

   When stiff, turn out and garnish with fruit.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 123. The excerpt below is the record exactly as published.

% pt. of milk 1 pt. whipped cream Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk and vanilla are brought to boil, the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs, rum and sugar is added. This mixture must be stirred until it is cold, then the beaten whites of eggs and finally the whipped cream is stirred in. Rinse a mold with cold water, put in the pudding and place on ice or in a cold place. Turn the pudding out on a platter and serve with cherry sauce. No. 62— WHIPPED CREAM PUDDING. Quantity for 6 Persons. 1 pt. of whipped cream 1 cup of sugar % cup of sugar 1 cup of grated pumpernickel 2 tsps. of vanilla % lb. of grated chocolate 2 qts. of fresh strawberries % cup of sugar Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ^ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer. No. 63— WINE PUDDING. Quantity for 6 Persons. % pt. good white wine 8 eggs Juice of 2 lemons 4 layers or 1/3 package of white 1 grated lemon rind gelatine V2 lb. of sugar Fruit for garnishing Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil 14 minute. The gelatine is dissolved in 4 tablespoon- — 262 — fuls of wine and mixed in with the rest, also the beaten Whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit. No. 64r— WINE CREAM. Quantity for 6 Persons. % pt. good white wine % lb. of sugar

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