Food recipes
Swiss Pudding
Swiss Pudding
Ingredients:
7/8 cup flour
5 eggs
2 cups milk
1/3 cup powdered sugar
Directions:
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and
cook
five minutes in double boiler. Beat yolks of eggs until thick and lemon−colored, add sugar
gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff.
Turn
into buttered mould, cover, and steam one and one−fourth hours; while steaming, be sure
water
surrounds mould to half its depth, and never reaches a lower temperature than the
boiling−point.
Chapter XXIII − HOT PUDDINGS 457
The 1918 Fanny Farmer Cookbook
42
Snowballs
Ingredients:
7/8 cup flour
5 eggs
2 cups milk
1/3 cup powdered sugar
Directions:
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and
cook
five minutes in double boiler. Beat yolks of eggs until thick and lemon−colored, add sugar
gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff.
Turn
into buttered mould, cover, and steam one and one−fourth hours; while steaming, be sure
water
surrounds mould to half its depth, and never reaches a lower temperature than the
boiling−point.
Chapter XXIII − HOT PUDDINGS 457
The 1918 Fanny Farmer Cookbook
42
Snowballs
Printed from https://recipe.bluelayer.org/recipe/61900/swiss-pudding