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Classic
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page 246
pound of finely cut almonds, 14 eggs, 1 pint of milk, a little over 1 pound of
stale wheat bread weighed without the crust, and 1/3 pound of sugar.
Cut the bread into slices, fry in butter to a light yellow, and then break into
small pieces.
Beat together the eggs, sugar and milk with the lemon peel. Pour over the bread
and proceed the same as in Bread Pudding No. 26.
Let the pudding steam for 2 or 2 1/2 hours and serve with raspberry or currant
sauce.
33. Roll Pudding. One-half pound of butter stirred to a cream, the yolks of 12
eggs, 1/4 pound of sugar, 1/2 pound of stoned raisins, 1/4 pound of currants,
1/4 pound of pounded almonds, 1/4 pound of citron, half as much candied orange
peel, 1 pound of finely grated wheat bread without the crust, 1 large cupful of
milk or sweet cream, and 1 wineglassful of rum.
After the butter, yolks of eggs and sugar have been well stirred together, stir
in the wheat bread which has been soaked in milk, add the orange and citron,
stir through this the beaten whites of the eggs and at the last a glassful of
rum, and let the pudding steam in the buttered mould for 2 hours. After taking
it out of the mould pour over it some nun and light it, serving with the
following sauce: 4 whole eggs, 2 teaspoonfuls of flour, lemon peel and whole
cinnamon, 2 large glassfuls of wine, 6 ounces of sugar, beat well on the stove
until thick and done.
34. Fruit Pudding. For 12-15 persons: A little over 2 pounds of stale wheat
bread, nearly 1 quart of milk, 1/4 pound of butter, 10 eggs and according to the
sweetness of the fruit 6 ounces to 1/2 pound of sugar, lemon peel and cinnamon,
and, if wished, 1/4 pound of currants. The wheat bread is cut into thin slices,
then broken into small pieces and put on the stove with milk and butter and
cooked until it leaves the side or the kettle, then take from the fire and let
it cool. Stir the other ingredients into this; adding the beaten whites of the
eggs at last, then put into the form alternately with the dough, add sliced sour
apples or cherries and cook for 2 hours. This pudding can be served without a
sauce.
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