ALGERIAN PUDDING.
Boil one pint milk with 60/. of butter, then draw to ono sido and mix i;i J>ll>. sifted flour very smoothly and stir with a wooden spoon over tho stovo for fivo minutes. Tako off and beat in tho yolks of four eggs and 4oz. of preserved ginger cut up very fine. Whip whites to a very stiff froth, and stir in lightly and quickly. Put into a well-buttered mould and steam gently for hours. Servo with ginger, syrup or sherry sauce. For sauce, two yolks eggs, ono dessertspoonful sugar, a wineglass oi sherry. Whisk over tho fire to a froth till hot and serve at once.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20384, 12 October 1929, Page 7 (Supplement)
Word Count
109ALGERIAN PUDDING. New Zealand Herald, Volume LXVI, Issue 20384, 12 October 1929, Page 7 (Supplement)
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