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Classic
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page 247
35. Grape Pudding. Take 1/4 pound of butter, 8 eggs, 1/4 pound of finely pounded
almonds, 1/2 pound of sugar, cinnamon, and if liked, a little lemon peel, 3/4
pound of bread and a soupplateful of grapes.
Stir the butter to a cream, add yolks of eggs, sugar, seasoning with bread and
beat, then lightly stir through this the beaten whites of the eggs with the
grapes.
36. Neckar Pudding. For 12 persons take 1 celery root, 6 large carrots, 6 ounces
of butter, the same amount of sugar, 12 eggs, 1/2 pound of currants, 2/3 pound
of wheat bread, 1 tablospoonful of pounded almonds, juice of a whole and rind of
1/2 of a lemon and a little salt.
Clean and peel the celery and carrots and cook until nearly done and then grate
them. Then stir the butter to a cream, add yolks of eggs, sugar, almonds,
currants, grated and soaked wheat bread, seasoning and salt, stir all together,
then add the beaten whites of the eggs. Put the pudding into the form and cook
for l 1/2 hours in a double boiler and serve with it rum or wine sauce.
37. Indian Pudding. For 10 persons take a large cocoanut and grate the meat,
cook in 1 large cupful of milk and then let it cool.
In the meantime stir 4 tablespoonfuls of butter to a cream, add 1/4 pound of
sugars the yolks of 6 eggs, the meat of the cocoanut and 3 ounces of grated
rolls, with a little ginger and salt. Fill into a pudding mould and; if wanted
extra nice line the mould with a puff or butter paste; cook fur 1 1/2 hours or
bake in the oven for not quite 1 hour. Take the pudding out of the pan and serve
with a strong claret sauce.
38. English Warm Meat Pudding. Take 2 pounds of beef, free from sinews, and chop
with 1 onion until very fine. Then stir 1/4 pound butter to a cream, add, one by
one, 8 whole eggs, a few spoonfuls of cream, lemon peel, a little pepper and
cloves and one fresh, cleaned and finely chopped herring, 3 ounces of stale
wheat bread with the crust removed, and soaked in cold water and pressed, finely
chopped mushrooms and a little salt. Stir well together and fill into a
well-buttered
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