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(Steamed Puddings) - (The International Jewish Cook Book)

Make noodles with two eggs. Boil in boiling salt water for ten minutes,
drains and set aside.
Beat the yolks of four eggs with one cup of powdered sugar until light,
add a quarter of a cup of pounded almonds, a pinch of salt, the drained
noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
pour into a greased pudding mold, and boil one and one-half hours.

Other Recipes

Vienna Noodle Pudding.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
shallots and 1 clove of garlic chopped fine, some parsley and thyme
and the mushrooms. Let all fry a few minutes; then add the mushroom
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
Let simmer five minutes and serve hot on slices of toast.

Other Recipes

Hungarian Noodle Pudding.

Chop cooked veal with some onion, parsley, thyme and 1 clove of
garlic; season with salt, pepper and nutmeg. Add some chopped ham,
lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill
into small pate shells; rub with butter and beaten egg. Place a paper
over the top and let bake in a moderate oven. Serve with tomato-sauce.

Other Recipes

Noodle Pudding

Put two ounces and a half of noodles in a pint of boiling milk and cook

until stiff like mush. Remove from the fire, and stir in one ounce and a

half of butter, one ounce of sugar, two tablespoonfuls of finely chopped

almonds, a few drops of extract of almond, when cool add three eggs and

a quarter of a cup of cream beaten together, and turn the mixture into a

well buttered mould sprinkled thoroughly with fine sifted bread crumbs.

Set the mould in a pan of boiling water in the oven, cover to prevent

browning, and if the mould has a pipe through the center bake half an

hour, if a plain mould it will require three-quarters of an hour. Turn

out of the mould and serve hot with a sauce.

Other Recipes

Sauce For Noodle Pudding

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one

teaspoonful of potato flour, half a cup of water, the rind of half and

the juice of one lemon. Beat quickly over hot water until the sauce

thickens, then serve at once.

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