White bread soufflé

(Recipe #9, page 164)

Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish. Continue reading

Brown sago pudding

(Recipe #16, pages 155 – 156)

Ingredients: ¼ pound of sago [approx. 2/3 cups] washed several time in cold and then warm water, boiled until thick in equal parts of claret and water, a scant 3 ounces of creamed butter, six egg yolks, 2 ounces of zwieback crumbs, ½ cup of sweet cream, ¼ pound of sugar [about 5/8 cups], cinnamon and lemon peel, and the beaten egg whites. Continue reading

English plum pudding, no. 2

(Recipe #3, page 152)

Ingredients: ½ pound of raisins, ½ pound of currants, ½ pound of chopped suet, ½ pound zwieback crumbs, ½ pound sugar, ¼ pound of citron, 2–3 ounces of ground almonds, 2–3 ounces of orange peel, ½ a nutmeg, 1 wineglass of rum, and 4 whole eggs (without beating the whites). Continue reading