Dr. Hoffman's Pudding—German

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 90 min Total: 90 min
Yield
1.0 small pudding
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For Sauce
Instructions (6)
  1. Stir together pounded sugar, egg yolks, grated lemon rind, and lemon juice for 1/2 hour.
  2. Beat the whites of 6 eggs to a stiff froth.
  3. Lightly stir the beaten egg whites into the other ingredients.
  4. Put the mixture into a buttered mould.
  5. Bake it 1 1/2 hour in a hot oven, or steam it instead if preferred.
  6. This pudding should be as light as possible.
Original Text
Dr. Hoffman's Pudding—German. This quantity makes a small one. Take ¼ lb. of pounded sugar, 6 yolks of egg, the grated rind of half a lemon, the juice of a lemon, and stir well together for ½ hour. Beat to a stiff froth the whites of 6 eggs ; when they are stiff, stir lightly into the other ingredients, and put the mixture into a buttered mould and bake it 1½ hour in a hot oven, or steam it instead if preferred. This pudding should be as light as possible. For Sauce—Germans use for this pudding a lemon juice sauce such as that given with Golden Pudding.
Notes
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