Quantity for 6 Persons.
- ½ pt. of cream
- ¼ lb. of flour
- ⅛ lb. of butter
- 5 beaten whites of eggs
- ¼ lb. of sugar
- ½ lemon peel
- 5 yolks of eggs
For the Filling.
- ½ lb. peach marmalade, or 1 qt. of cherry or strawberry preserves
For Between Layers, 4 Small Pancakes.
- ¼ lb. of flour
- 3 tbsps. of butter
- 4 eggs
- 1 pinch of salt
- ¼ lemon peel
- Butter, for baking
- ¼ pt. of milk
Preparation: Cream, flour, butter, yolks of eggs are mixed well and brought to boil. When the batter rolls from the sides of the pot, take it off the fire to cool. Then add sugar, grated lemon peel, and 5 whites of eggs beaten to a stiff froth.
Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan with butter and bake the pancakes the size of the pudding dish. Now butter the mold, strew bread crumbs in, make 1 layer of pudding batter, one layer of fruit marmalade or preserved fruit as peaches, cherries, strawberries or raspberries; on this fruit layer, place a pancake, then another layer of pudding batter, again a layer of fruit, another pancake and so on according to the number of pancakes you have. The top layer must be the pudding batter. Close the dish well and steam for 1½ hours. When done, turn the pudding out and serve with a fruit sauce.
No. 14—FARINA PUDDING No. 1.
Quantity for 6 Persons.