Traditional German Recipes

You Can't Beat German Dessert Recipes

German Pears (Pears A L'Allemande)

Ingredients: 6 to 8 pears, water, sugar, 2 oz of butter, the yolk of an egg, 1/2 oz of gelatin.

Mode: Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatin to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set. The syrup may be colored with a little prepared cochineal [red food coloring], which would very much improve the appearance of the dish.

From 20 minutes to 1/2 hour to stew the pears; 5 minutes to boil the syrup. Sufficient for a large dish. Seasonable from August to February.

German Pudding Recipe

Ingredients: 2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.

Mode: Boil the milk with the lemon rind until well flavored; then strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil these ingredients for a few minutes, keeping them well stirred; then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately. Boil some sugar to candy; line a mold with this, put in the brandy, then the mixture; tie down with a cloth, and boil for rather more than 1 hour. When turned out, the brandy and sugar make a nice sauce. Sufficient for 4 or 5 persons. Seasonable at any time.

German Cherry Sauce for Sweet Puddings

Ingredients: 1 lb of cherries, 1 tablespoonful of flour, 1 oz of butter, 1/2 pint of water, 1 wineglassful of port wine, a little grated lemon rind, 4 pounded cloves, 2 tablespoonfuls of lemon juice, sugar to taste.

Mode: Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve.

This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding. Sufficient for 4 or 5 persons.

Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted, and pounded to a paste, and half an ounce of pine nuts or peanuts, blanched, roasted, and pounded; also a small quantity of candied citron cut into the thinnest possible slips; cook the custard as usual and set it on the ice for some hours before using.

The yolks of six eggs, five tablespoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of salt. Beat the yolks of the eggs light, add the milk to them, and pour part of this mixture on the flour. Beat light and smooth; then add the remainder of the eggs and milk, and the salt and butter. Butter muffin pans, and half fill them with the batter.

The quantities given will make twelve puffs. Bake twenty minutes in a quick oven. Serve on a hot platter with the sauce poured over them.

Sauce: The whites of six eggs, one cupful of powdered sugar, the juice of two oranges or of one lemon. After beating the whites to a stiff froth, gradually beat in the sugar, and then the juice of the fruit.