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Bavarian Pear Pudding

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: Bavarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Soak 1/2 loaf of bread and press dry.
  2. Mix with 1/2 pound of chopped suet;
  3. add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice.
  4. Add some sifted flour;
  5. mix well, and form into a large ball.
  6. Then peel 1 quart of pears.
  7. Cut in half, and lay in a large saucepan a layer of pears;
  8. sprinkle with sugar, cinnamon and grated lemon peel.
  9. Lay in the pudding;
  10. cover with a layer of pears and pour over all 3 tablespoonfuls of syrup.
  11. Fill with cold water and boil half an hour;
  12. then bake three hours and serve hot.