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Classic
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page 244
The wheat bread is soaked in the milk and the butter stirred to a cream, then
gradually add the yolks of eggs, almonds, sugar and vanilla. stir for 1/4 hour
and then lightly stir through it the beaten whites of the eggs. Steam for 2-2
1/2 hours and serve with a cream sauce.
26. Bread ("Zwieback") Pudding. For 12-16 persons. Take 2/3 pound of bread
spread with butter. 1 quart of milk, 9-10 eggs, 1/4 pound of stoned raisins,
both washed and dried, 1/4 pound of crushed almonds, 2 heaping tablespoonfuls of
sugar and the thinly peeled and finely chopped rind of a lemon. Line a pudding
mould with slices of the buttered bread. Then stir eggs, milk and sugar
together, pour a little of this sauce over the bread, add some more bread and
sauce and finish with bread. Then pour over this sauce a cupful at a time, so
that it, will be evenly distributed over the pudding. Let the pudding bake for
2-2 1/2 hours and serve with a good cream-, claret-, or fruit sauce. The sauce
of the latter should be thickened it little and there must be plenty of it.
27. Bread Pudding with Currants or Cherries. The pudding is prepared the same as
in the preceding receipt, taking 8 eggs; instead of raisins take 1/2 pound of
currants and 2/3 pound of sugar and prepare the same as given in the above
receipt.
The pudding is served without a sauce and is of a fine flavor. This pudding is
for 10-12 persons.
28. Potato Pudding. For 15-18 persons. Take 4 ounces of butter, 6 ounces of
sugar, 1 ounce of sweet almonds mixed with a few bitter ones and pounded lemon
peel, cinnamon, a little salt, the yolks of 12 eggs 1 1/2 pounds of grated
potatoes and 1/4 pound of grated wheat bread.
The potatoes , which should be mealy, are cooked the day before in their jackets
until they are almost done, then peeled and weighed. Stir the butter to a cream,
then add, one by one, the yolks of eggs, almonds lemon peel, cinnamon, also the
potatoes . Stir for a few minutes, then add the wheat bread and at last the
beaten whites of the eggs.
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