Home › The World's Kitchen › American Pudding

American Pudding

Two eggs, one ounce granulated sugar, one ounce ground almonds, one ounce remnants of cakes or bread crumbs, one tablespoon cream, one ounce candied cherries, one gill preserved strawberries and half ounce melted butter . Place the strawberries in a lightly buttered china souffl dish. Separate the yolks from the white of the two eggs, place the yolks in a basin and the whites in an egg bowl on the ice. Stir the sugar into the yolks and briskly beat up to a cream; add the almonds and cakes or bread crumbs very gradually, briskly beating meanwhile. Rapidly whisk up the white of the two eggs and then gradually add it to the other preparation, add the cream and butter, mixing well while doing so. Place the preparation into the souffl dish containing the strawberries. Nicely arrange the cherries on top. Place the dish in a moderate oven to bake for twenty minutes. Remove and send to the table.