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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
Davidis Studies (2002)

H. Hot puddings,   pp. [235]-249

Page 237

3pound of kidney suet, 3 pound of cracker crumbs,
14pound of sugar, Kpound of citron, 2 ounces of sweet
pounded almonds, 2 ounces of orange peel, 3 grated
nutmeg,I wineglassful of rum, a little salt and 4 whole
eggs, of which the whites Should not be frothed.
A pudding which is to be cooked in a pudding cloth
must be quite thick and the brea.d or cracker crumbs
must be moistened with a little milk, so that it will stir
nicely in the pudding.
The dough is thoroughly stirred and then cooked in
a pudding cloth for 6 hours.
4. Plum Pudding with Wheat Bread. For 24 per-
sons beat 6 whole and the yolks of 6 eggs, and stir to
them alternately, so that the flour will not become
lumpy, Ypound of flour, 3 cupfuls of milk, 1 pound of
stale wheat bread crumbs, % pound of finely chopped
kidney suet, 3pound of stoned raisins, Y pound of cur-
rants and a little salt.
Stir all well together, put it into a large mould or
into a pudding cloth, first rubbing a little flour over
the latter to prevent the pudding from adhering to it,
and tie it, leaving room for the pudding to raise. Put
the pudding into the kettle and cook for 3-4 hours.
5. Rolled English Pudding. For 16 persons take
1 pound of flour, 3pound of kidney suet, I egg, 1 small
cupful of cold water and 1 spoonful of sugar. Stir well
together and then roll the dough into an oblong sheet,
lay on this stoned cherries or plums and sprinkle well
with sugar. Or take preserves of any kind, or a coin-
pot, roll, lay in a napkin, close at both ends and cook
in boiling water fully 2 hours.
This pudding is eaten with powdered sugar. It can
be served cold as a cake but in this case butter instead
of kidney suet is used.
6. English Apple Pudding. 1 pound of flour,34
pound of kidney suet, which has lain in water over
night and then chopped fine, 1 teaspoonful of ginger
and I teaspoonful of salt. Rub all well together and
take water enough to make a dough, which is then
kneaded like bread until it will not stick to the hands.
Then roll out the dough, laya napkin into a deep dish,
dust a little flour over it, lay the dough over this, fill

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