Light, or German Puddings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of sugar ↝ Sugar, NFS [Sugars and honey]
four yelks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two whites of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little rose or orange flower water ↝ Water, tap [Tap water]

serving

white wine and sugar ↝ Wine, white [Wine]

Instructions (6)

Melt three ounces of butter in a pint of cream.
Let it stand till nearly cold.
Mix in two ounces of fine flour, and two ounces of sugar, four yelks and two whites of eggs, and a little rose or orange flower water.
Bake in little cups, buttered, half an hour.
They should be served the moment they are done, and only when going to be eaten, or they will not be light.
Turn out of the cups, and serve with white wine and sugar.

Original Text

Light, or German Puddings.

Melt three ounces of butter in a pint of cream; let it stand till nearly cold, then mix two ounces of fine flour, and two ounces of sugar, four yelks and two whites of eggs, and a little rose or orange flower water. Bake in little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light.

Turn out of the cups, and serve with white wine and sugar.

Notes

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