(Recipe #34, page 160)
Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, ¼ pound of butter, 10 eggs, ¼ pound of sugar [2/3 cups], ¼ pound of currants, cinnamon or lemon peel, and a small glass of rum or arrack. The addition of 2½ ounces of slivered or coarsely ground almonds, ½ ounce of citron, and some cloves and cardamom makes the pudding especially fine. Continue reading
(Recipe #14, page 155)
Ingredients: ¼ pound of butter, ½ pound of fine flour [about 1-3/4 cups], a good ½ quart of milk, 8 large eggs, 3 heaping tablespoons of sieved sugar, the grated peel of a lemon or a generous half a nutmeg, ½ pound of good well-washed and dried currants, 7 ounces of grated stale white bread, and a generous half-wineglass of rum or arrack. Continue reading
Ingredients: 4 eggs, their whites beaten to soft peaks, ¾ quart of fresh cream, ½ pound of fine flour, ½ pound of finely chopped suet, ½ pound of well-washed currants, ¾ pound of seeded, coarsely chopped raisins, 2–3 ounces of butter, 1 ounce of sliced candied citron, 1 ounce of orange peel, ½ a nutmeg, half wineglass of rum, and a bit of salt. Continue reading
(Recipe #14, page 257)
Take one pound of good butter, melt over low heat. Let clarify and thicken. Add to butter one pound of sifted sugar, one pound of good corn starch, one pound of good currants [raisins – Korinthen] (washed and dried), 12 eggs, a good 2 ounces of candied lemon or orange peel [Succade], 1/4 ounce finely ground cinnamon, 1/8 ounce finely ground cloves, a wine glass [6 ounces] of Madeira or arrack.
Whip butter till creamy. Slowly add egg yolks, spices, sugar, and raisins. Stir for 1/2 hour (sic!), till the mixture forms bubbles. Gently fold in stiffly beaten egg whites, cornstarch, and lastly the Madeira. Immediately place the cake in the oven and bake at medium heat for 1-1/2 hours.
Note: Occasionally this mixture can taste too sour, so it is necessary to test it first. [I.e., perhaps add more sugar.]