Fruit pudding (highly recommended)

(Recipe #35, page 160)

Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, nearly 1 quart of milk, ¼ pound of butter, 10 eggs, depending on how acidic the fruit is 6–8 ounces of powdered sugar [1-1/2 to 2 cups], lemon peel, and cinnamon, and (optionally) ¼ pound of currants.

Cut the bread into thin slices and break them into small pieces. Stir the bread, milk, and butter over heat until it no longer sticks to the pot and set it aside to cool. Then stir in the other ingredients—the stiffly beaten egg whites last—and fill a mold with alternate layers of the dough and cherries or sliced sour apples. Boil the pudding for two hours.

It may be served with sugar instead of a sauce.

Serves 12–15.

Translated by David Green.

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