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Classic
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page 104
...TTONDE AFDELNINGEN.
Part Eight
PUDDING, PIES AND PASTRY.
Remarks. To begin with it is of the greatest importance that all the ingredients
used for pudding should be fresh, as anything that is not strictly fresh will
spoil the whole pudding. Eggs should be broken separately so as not to risk
mixing an unsound one with those that are fresh. If the white and yolk of the
egg are beaten separately it will be easier to get the cake or pudding to swell.
Raisins and other dried fruit should be picked and rinced before using and the
stones in most cases taken out. For puddings the dough should
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