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(General Remarks.) - (The Jewish Manual)

Grate stale bread, or soak the crumb of a French roll in milk, which
must be warmed; beat with it two or three eggs, flavor and sweeten
to taste, sometimes with a little wine or essence of lemon, or beaten
almonds; it will require to be boiled about half an hour. This pudding
is excellent made as above, with the addition of the peel of one whole
lemon grated, with its juice, and baked.

Boil till tender four ounces of either of the above articles, in a
pint of milk; flavor as directed in the preceding receipt, and boil in
a mould, which may be lined with raisins. It should be served with any
sweet pudding sauce.

Puddings of this sort are so similar and simple, that it is only
necessary to give one receipt, which will serve as a guide for
all;--they are all made with milk, all require to be thoroughly done,
all require to be mixed with eggs and sweetened with sugar, and
are good either boiled or baked. The cook must use her judgment in
adopting the quantities to the size of the pudding required, and the
taste of the family she serves.

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Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
then break three eggs; separate the whites, add to the yolks one cup of
sugar and a small piece of butter; beat it well, and squeeze the bread
crumbs out of the milk, and add this to the yolks and flavor with
vanilla. Grease the pans with butter, put the mixture in the pan, and
pour the milk over it; set in the oven to bake until nearly dry, then
add a layer of fresh fruit (apricots or peaches are the best or
strawberry preserves); add the whites of eggs that were beaten stiff.
Serve cold with cream or milk. This can also be served hot.

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Soak one and one-half cups of bread crumbs in a pint of sweet milk for
half an hour; separate the whites and yolks of two eggs, setting the
whites in a cool place until needed. Beat the yolks with a half cup of
sugar and add the grated peel of one lemon and stir into the bread
crumbs. Put in some raisins and pour into a greased pudding dish and
bake in a moderate oven, about half an hour. Beat the whites of the eggs
to a stiff froth, adding half a cup of powdered sugar; and spread this
on top of pudding and return to the oven and brown delicately. May be
eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
kind may be used instead of bread; and ginger bread also is particularly
nice, adding raisins and citron, and spreading a layer of jelly on the
pudding before putting on the icing.

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Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
bread crumbs added gradually. Mix well and add beaten whites. Bake
slowly. Half an hour before serving, add one cup of claret or white
wine. Serve with sherry wine sauce or whipped cream.

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Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.

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Pour 1 quart of boiling milk over 1-1/2 pints of soft bread crumbs.
Put the mixture into a buttered pudding dish with 1 teaspoonful salt.
Cover closely with a plate and let stand about half an hour. At the
end of that time beat into it three eggs, 1 teaspoonful lemon extract,
and beat until perfectly smooth. Bake in a moderately hot oven
three-quarters of an hour. Serve with the following sauce: 6
tablespoonfuls pulverized sugar, 2 tablespoonfuls butter, 1
tablespoonful lemon juice. Beat all together to a cream; when it is
ready to serve. No sugar is needed in this pudding if this sweet sauce
is used.

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Place 1 cup of fine dried bread crumbs in a bowl. Pour over the crumbs
2 cups of milk and allow to stand a short time. Beat together 2 eggs
and scant 1/2 cup sugar, add 1 tablespoon of butter. Mix all the
ingredients together thoroughly; then add 1/2 cup of chopped raisins,
which have been seeded and floured. Pour the batter in the
well-buttered top part of a double boiler over hot water. Steam about
2-1/2 to 3 hours. Serve hot with sauce used for cottage pudding, or
serve with sugar and cream.

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Place 1-3/4 cups of soft stale (either white or graham) bread crumbs
in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with
a plate and allow it to stand about thirty minutes, then add yolks of
2 eggs, 1/2 teaspoonful of salt, 1 tablespoonful of sugar and grated
yellow rind of orange or lemon for flavoring. Beat the mixture until
perfectly smooth, add the stiffly beaten whites of two eggs. Bake in a
moderately hot oven. Serve hot with the following sauce:

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Line the sides of a pudding dish holding two quarts with seven slices
of stale bread from which crust had been removed. Beat together 3
eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the
juice and grated rind of one lemon, or half a grated nutmeg). Pour in
the centre of pudding dish. With a spoon dip some of the custard over
each slice of bread. Bake about 30 minutes and serve hot with the
following sauce:
One cup of water, 1/2 cup milk, 1 teaspoonful butter, scant
tablespoonful of flour mixed smooth with a little water before adding
it. Sweeten to taste, add grated nutmeg or vanilla to flavor. Cook all
together, then add the yolk of one egg. Place on stove a minute to
heat. Add a pinch of salt. Serve hot over the pudding in individual

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Hungarian Bread Pudding.

Cut a fat hen into pieces at the joints and boil until tender; season
and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of
tomato-sauce, salt and pepper to taste. Serve the chicken on a platter
with boiled rice.

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Polish Bread Pudding.

Clean and boil the brains in salted water; add 1 onion sliced; let
cook ten minutes. Remove the brains and mash up well with 1
tablespoonful of butter, some bread-crumbs and parsley chopped, salt
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
by the tablespoonful until brown. Serve with tomato-sauce.

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