Schodoh Pudding
From Cassell's dictionary of cookery (1892).
Source and licence
From Cassell's dictionary of cookery (1892), printed page 13, digitised by the Internet Archive: https://archive.org/details/b2147185x_0002
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- two quarts of grated bread-crumbs
- six ounces of butter
- four ounces of sugar
- two ounces of almonds blanched
- two ounces of preserved lemon
- four ounces of currants
- four ounces of stoned raisins
- six spoonfuls of pounded sugar
- a pint of Austrian wine
- six eggs
Method
- The following recipe for German pudding with schodoh (chaudeau) is given by a trustworthy authority : — Take two quarts of grated bread-crumbs, pour over them as much cream as will wet them ;
- beat six ounces of butter in a deep pan to cream, to which add six eggs, one at a time every five minutes ;
- to this add four ounces of sugar, two ounces of almonds blanched and chopped fine, two ounces of preserved lemon, also chopped, four ounces of currants, and four ounces of stoned raisins, and lastly, the breadcrumbs ;
- beat and mix all well together ;
- butter a pudding-cloth or shape, strew it with flour, and boil it two hours over a moderate fire.
- A quarter of an hour before it is wanted, take the pudding off the fire.
- In the meantime, prepare the schodoh as follows : — Have ready the yolks of twelve eggs beat up, to which add six spoonfuls of pounded sugar, the juice of a lemon, and a pint of Austrian wine ;
- set it on the fire, and beat it with a whisk till the whole thickens and forms a fine bubbling sauce.
- When it has reached this point, remove it, as by remaining longer it will curdle, to prevent which it is best to put the saucepan into cold water and keep beating the preparation all the time ;
- lift the pudding out, put it into a deep dish, and pour the schodoh over it.
- The pudding may be made by substituting six ounces of marrow chopped fine instead of butter.
- The sjhodoh may also be poured into cups, and eaten separately.