German Pudding

From a
1902
cook book
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The Germans excel in Puddings,
and this one that bears the National name
can hardly fail to please the most fastidious taste,
if the directions given are very carefully carried out.
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Put 1 pt. of Sifted Flour into a bowl of convenient size,
and moisten by stirring in gradually
1 Gill, (= 1/2 c.) of hot Boiled Milk.
Add 1 salt-spoon, ( = 1/4 tsp.) of Salt,
with 1/4 lb. of Melted Butter,
and put the whole together into a pan over a moderate fire,
and stir constantly,
but gently,
until the Batter thickens.
Now remove it from the fire,
but continue to work the Paste.
When quite smooth,
return it to the fire and continue to stir it,
adding,
a little at a time,
1/4 lb. of Sugar,
a flavoring of Vanilla
or
Orange-rind,
another 1/4 lb. of Warmed Butter,
and a little more Salt,
with the Yolks of 10 Eggs.
let this continue on the fire until it begins to get frothy,
when the Whites of the 10 Eggs must be added,
which, meanwhile,
must have been beaten as light as possible.
Have ready a well-Buttered Pudding-mould
strewn with finely Powdered Sugar and Flour,
or Bread-crumbs,
and into this
pour the Mixture
as soon as the Whites of the Eggs have been stirred in.
A round, dome-shaped mould is the usual one
adopted for this Pudding,
and is very pretty.
Directly the mould is filled,
it must be placed in a stew pan holding boiling water.
Do not let the water reach to more than 1/2 the height of the mould.
Set the stew pan on the stove where the water may be kept at boiling-point,
but do not allow its quantity to be reduced,
which can be managed by replenishing it when necessary
from a kettle of water kept constantly boiling and ready.
In about 45 minutes the Pudding will be done.
Turn it out,
and serve with any Sweet Sauce you prefer.
In Germany they commonly use
Sherry Wine
made very hot,
and merely sweetened with
White Sugar.
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