Black bread pudding

(Recipe #31, page 159)

Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.

Cream the butter, stir in the seasonings, egg yolks, currants, and bread, then fold in stiffly beaten egg whites and ½ glass of rum.

Boil the pudding for 2½ hours and serve with a mousseline or claret sauce.

Serves 10–12.

Translated by David Green.

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