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Rahmpudding
(Cream Pudding)
Makes 4 servings.

From an old cook book

3 - egg yolks
3 - Tablespoon sour cream
1 - heaping teaspoon sugar
1/2 - teaspoon cinnamon
1 - cup soft white bread or cake crumbs
3 - egg whites
Pinch of salt

  • Stir egg yolks with sour cream, add other ingredients, folding in egg whites last, stiffly beaten with the salt. 
  • Pour into buttered pudding dish, cover with waxed paper or foil, steam over boiling water for 45 minutes. 
  • Chill. 
  • Un-mold and serve with vanilla-flavored custard sauce.

Sauce

2 - cup milk
1/2 -
cup sugar
3 -
eggs
3/4 -
teaspoon vanilla

  • In a saucepan, scald the milk. 
  • Beat the egg yolks and mix with sugar until creamy. 
  • Add hot milk to egg yolks gradually and, when mixed together, return to double boiler. 
  • Stir until sauce thickens. 
  • Remove from stove, stir in beaten egg whites, add vanilla. Cool.

* Pennsylvania Dutch Idioms and Expressions


 

 

 
 
 
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