These traditional German pudding recipes make flavorful Old Word bread puddings and creamy baked souffles that you'll be proud to serve to company. These old fashioned pudding desserts are authentic and delicious.
German National Cookery for American Kitchens (1904)
Take 2/3 pound of bread spread with butter, 1 quart of milk, 9—10 eggs, 1/4 pound of currants, 1/4 pound of stoned raisins, both washed and dried, 1/4 pound of crushed almonds, 2 heaping tablespoonfuls of sugar, and the thinly peeled and finely chopped rind of a lemon.
Line a pudding mold with slices of the buttered bread. Then stir eggs, milk and sugar together, pour a little of this sauce over the bread, add some more bread and sauce and finish with bread. Then pour over this sauce a cupful at a time, so that it will be evenly distributed over the pudding.
Let the pudding bake for 2 to 2-1/2 hours and serve with a good cream, claret, or fruit sauce. The sauce of the latter should be thickened a little, and there must be plenty of it. This German pudding recipe is for 12 to 16 persons.
The pudding is prepared the same as in the preceding Zwieback receipt, taking 8 eggs; instead of raisins take 1/2 pound of currants and 2/3 pound of sugar and prepare the same as given in the above receipt.
The pudding is served without a sauce and is of a fine flavor. This German pudding recipe is for 10 to 12 persons.
Bake 5 thin layers of a good cake dough. Then take 6 ounces of flour, 1 large cupful of cream, vanilla, salt, and 3 ounces of butter and mix to a dough, boil and stir until it no longer adheres to the pan, then add slowly 4 whole and the yolks of 4 eggs, and lightly stir through this the beaten whites of 4 eggs.
Then butter a pudding mold, lay in the bottom a piece of buttered paper, put some fruit juice on this, then a quarter of the cream, a layer of the cake, and so on, having for the top a layer of the cake.
This pudding is steamed for 1-1/2 hours, then take it out of the mold and serve with an apricot sauce.
For 8 persons, take 12 eggs, 5 ounces of sugar, 1 lemon, a glassful of rum, stir the eggs and sugar to a cream, add the lemon juice, and if liked the grated rind of a lemon, rum, and then the froth of the eggs beaten lightly through it; bake the souffle in a hot oven (425°F) for 10 minutes and serve.
The souffle must be of a yellow color on all sides, the inside soft like cream.
Omitting the rum and taking the lemon peel and juice only, makes a very nice lemon souffle.
375 Foreign Dishes (1908)
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding dish and bake until brown.
Beat the egg whites with a pinch of salt, sugar, and a little lemon juice, spread on the top. Let get light brown in the oven. Serve with wine sauce.
With a Saucepan Over the Sea (1902)
Infuse the rind of a lemon for 1/2 hour with a pint of cream, in a warm place. Then boil it, add a teaspoonful of ground rice and two tablespoonfuls of sugar. Boil, stir a little longer, pour into a dish with slices of sponge cake in it, and set on ice. Serve cold.
Scald and pound 2 ounces of pistachio nuts, add the yolks of 3 eggs, 1 ounce of powdered sugar, the grated rind of 1 lemon. Beat all well, add the 4 beaten whites, and put in a dish. Sprinkle thickly with sugar and bake till high and brown. Serve at once.
Make a thick batter of sufficient flour, 1 egg, milk, and some salt. Beat well and spatter it into a pan of boiling fat with a fork, or by dropping through a colander.
Cook 5 minutes, drain, and serve as a garnish to dessert, dusted with powdered sugar.
May be cooked in water instead, and browned in oven.
The White House Cook Book (1913)
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 Book of Household Management (1861)
6 to 8 pears, water, sugar, 2 oz of butter, the yolk of an egg, 1/2 oz of gelatin.
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 tasty dish.
From 20 minutes to 1/2 hour to stew the pears; 5 minutes to boil the syrup. Sufficient for a large dish.
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.
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. A German pudding recipe sufficient for 4 or 5 persons. Seasonable at any time.
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.
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 [fine] sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve.
This is a delicious dessert sauce to serve with boiled batter pudding, and when thus used with German pudding recipes, it should be sent to table poured over the pudding. Sufficient for 4 or 5 persons.