Quantity for 6–8 Persons.
- 1 pt. of milk
- ⅛ lb. of butter
- ¼ lb. flour, good measure
- ¼ lb. of sugar
- ⅛ lb. of blanched, chopped sweet almonds
- 1 tbsp. chopped bitter almonds
- 2 tbsps. chopped citron
- 1 tbsp. chopped orange rind
- ½ grated lemon peel
- 7 eggs
- ¼ cup of rum
Preparation: Milk and butter are brought to boil, add the flour and boil, stirring constantly till it comes from the sides of the skillet. Cool and stir in the sugar, sweet and bitter almonds, citron, orange and lemon peel, yolks of eggs and the beaten whites. Butter a pudding mold, strew it with roll crumbs, put in the pudding, close well and steam for 2 hours. Turn the pudding out on a platter, pour on ¼ cup of rum, light it and bring it to the table. Serve with a wine sauce.
Warm Puddings, Baked Puddings.
No. 27—BAKED CREAM PUDDING.
Quantity for 6 Persons.
- ¾ qt. of sour cream
- ¾ cup of sugar
- ½ lemon peel
- 2 tbsps. of lemon juice
- 3 tbsps. of flour
- 7 eggs
Preparation: The sour cream is mixed well with sugar, grated lemon peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake in the oven in a buttered pudding dish for 25 to 30 minutes.
No. 28—BAKED RICE PUDDING.
Quantity for 6 Persons.