Huckleberry Pudding (German style) – Vintage Recipes
By lmb
Recipe for Huckleberry Pudding (German style) from Desserts and Salads (1920).
Ingredients
- a 5-cent loaf of bread
- milk
- butter
- 8 eggs
- 5 tablespoonfuls sugar
- 1 pint huckleberries
Instructions
Soak the loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of the eggs, the sugar and the bread (by spoonfuls); when this is well mixed add the huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family 1/2 the above quantities will suffice.
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