NOODLE PUDDING(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.
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.
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.
Noodle PuddingPut 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.
Sauce For Noodle PuddingFour 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.
Viewed 1683 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Gansleber PurÉe In Sulz
SautÉd Cornmeal Mush
Baked Bass À La Wellington
Eggs À La Mexicana
Fillet De Sole À La Creole
Fillet Of Sole À La Mouquin
Tripe À La Creole
Pudding À La Grande Belle
Baba À La Parisienne
|Home Made Cookies.ca|