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German Pudding

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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

Method

  1. 1279.
  2. INGREDIENTS.--2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz.
  3. of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.
  4. Mode.--Boil the milk with the lemon-rind until well flavoured;
  5. then strain it, and mix with it the flour, arrowroot, butter, and sugar.
  6. Boil these ingredients for a few minutes, keeping them well stirred;
  7. then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately.
  8. Boil some sugar to candy;
  9. line a mould with this, put in the brandy, then the mixture;
  10. tie down with a cloth, and boil for rather more than 1 hour.
  11. When turned out, the brandy and sugar make a nice sauce.