Dessert
A German pudding
Marion Harland’s original method for A German pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Three-quarters of a cupful of seeded raisins, three-quarters of a cupful of cleaned currants, one-half cupful of chopped almonds, one-half cupful of sugar, six eggs, one-half cupful of sweet milk, five slices of stale white bread.
- Cut the crust from the bread, cut the bread slices into small cubes, and fry them to a golden-brown in a large tablespoonful of butter.
- Beat the yolks, sugar, milk and a little grated lemon peel;
- add the beaten whites of four eggs;
- pour this mixture over the pudding and bake slowly for three-quarters of an hour.
- When done, beat the remaining whites of the eggs light with a tablespoonful of sugar, spread upon the pudding and brown slightly.
Historical transcription
Source method
- 1
Three-quarters of a cupful of seeded raisins, three-quarters of a cupful of cleaned currants, one-half cupful of chopped almonds, one-half cupful of sugar, six eggs, one-half cupful of sweet milk, five slices of stale white bread.
- 2
Cut the crust from the bread, cut the bread slices into small cubes, and fry them to a golden-brown in a large tablespoonful of butter. Have a pudding-dish buttered; put in a layer of bread, next of fruits and nuts mixed together, then more bread. Beat the yolks, sugar, milk and a little grated lemon peel; add the beaten whites of four eggs; pour this mixture over the pudding and bake slowly for three-quarters of an hour. When done, beat the remaining whites of the eggs light with a tablespoonful of sugar, spread upon the pudding and brown slightly. Serve warm with fruit sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.