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PRINCE ALBERT PUDDING

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







Rub to a cream half a pound of sweet butter and half a pound of sifted
powdered sugar; add the yolks of six eggs, one at a time, and the grated
peel of one lemon. Stone half a pound of raisins, and add also a little
citron, cut very fine. Now add gradually half a pound of the finest
flour, sifted three or four times, and the stiffly-beaten whites of the
eggs. Pour this mixture into a well-buttered mold, into which you have
strewn some blanched and pounded almonds. Boil fully three hours. Serve
with sweet brandy or fruit sauce.











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