- 1 pt. of milk
- 1 cup of fine farina
- ⅛ lb. of butter
- Scant ¼ lb. of sugar
- ¼ lb. of blanched, ground almonds
- The rind of ¼ lemon
- 6 eggs
Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1½ hours. Turn the pudding out on a platter and serve with cherry or raspberry sauce.
No. 15—MACARONI PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are the same as given under [No. 56], in Chapter 15, Macaroni Pudding.
No. 16—POTATO PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 11, [No. 16], Potato Pudding.
No. 17—MEAT PUDDING WITH RICE LAYERS.
Quantity for 6 Persons.