Preparation: Flour and ½ cup of milk are stirred smooth, the rest of the milk brought to boil and the flour stirred in to boil 1 minute. The almonds, sugar and eggs are stirred in and beaten 10 minutes. Butter a pudding dish, put in the batter and bake in oven for 1 hour. Serve with a raspberry sauce.
No. 45—BAKED SPONGE PUDDING.
Quantity for 6 Persons.
- 6 eggs
- 4 tbsps. of thick, sour cream
- ¾ cup of sugar
- 2 tsps. of vanilla
Preparation: Yolks of eggs, cream, sugar and vanilla are stirred 20 minutes. The beaten whites of eggs are mixed and put into a buttered pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is served with it.
No. 46—BAKED VEAL ROAST PUDDING.
Quantity for 6–8 Persons.
Ingredients and preparation are given in Chapter 3, Veal, [No. 6], Veal Roast Pudding.
No. 47—BAKED SWEET PUDDING WITH WINE FROSTING.
Quantity for 6 Persons.