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Swiss Pudding

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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

Also printed in: The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).

Source and licence

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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. ½ cup butter ⅞ cup flour 2 cups milk Grated rind one lemon 5 eggs ⅓ cup powdered sugar Cream the butter, add flour gradually;
  2. scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler.
  3. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture;
  4. cool, and cut and fold in whites of eggs beaten stiff.
  5. Turn into buttered mould, cover, and steam one and one-fourth hours;
  6. while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.