- 6 rolls
- 1 pt. of milk
- ¼ lb. of good butter
- ¼ lb. of sugar
- ⅛ lb. chopped citron or almonds
- 1¼ grated lemon peel
- ¼ tsp. of cinnamon
- 6 eggs
For Wine Frosting.
- 6 eggs
- ⅛ lb. of sugar
- Peel and juice of 1 lemon
- ¼ tsp. of cinnamon
- 2 glasses of French white wine
- 1 glass of arrack
Preparation: The crust is grated off the rolls, these are cut up, soaked in milk for 1 hour, then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour.
Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine and arrack and heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once.
No. 48—BAKED RYE BREAD PUDDING WITH APPLES.
Quantity for 6 Persons.
- 2½ cups of soaked rye bread
- 3 eggs
- 1 cup of sugar
- 6–8 medium-sized, sweet-sour apples
- ⅛ lb. of butter
- ¾ cup of currants
Preparation: The apples are peeled, cored, cut into slices ¼ inch thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants and beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over, repeat 2 or 3 times. The top layer should be rye bread. Put on small pieces of butter and bake in oven 1 hour. Serve sweet cream with the pudding.
No. 49—BAKED NOODLE PUDDING.