Swiss Pudding
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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
- one pint of milk
- a tumbler of currant jelly
- five eggs
Method
- One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five eggs, the rind of a lemon.
- Grate the rind of the lemon (the yellow part only, remember,) into the milk, which put in the double boiler.
- Rub the flour and butter together.
- Pour the boiling milk on this, and return to the boiler.
- Cook five minutes, stirring the first two.
- Beat the yolks of the eggs and the sugar together, and stir into the boiling mixture.
- Remove from the fire immediately.
- When cold, add the whites of the eggs, beaten to a stiff froth.
- Have a three-quart mould, well buttered.
- Turn the mixture into this, and steam forty minutes.
- Turn on a hot dish, and serve without delay.
- Creamy sauce, or a tumbler of currant jelly, melted with the juice of two lemons, should be served with it.