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German Bread Pudding

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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: German (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

  • a lb. of brown bread-crumb
  • one and three quarter pints of Rhine wine
  • a lb. of moist sugar
  • five oz. of melted butter
  • four eggs
  • six egg

Method

  1. Soak two-thirds of a lb.
  2. of brown bread-crumb in one and three quarter pints of Rhine wine, Moselle or beer, containing half a lb.
  3. of moist sugar and a little cinnamon.
  4. Rub through a sieve and add four eggs, six egg-yolks, five oz.
  5. of melted butter, and the whites of four eggs beaten to a froth.
  6. Poach in a bain-marie as in the preceding case.
  7. The adjunct to this pudding is invariably a fruit syrup.