Recipes > Desserts > Nut Koch, No. 1

Nut Koch, No. 1


  • 1 tablespoonful butter
  • 3 tablespoonfuls sugar
  • 6 eggs
  • 3 tablespoonfuls almond paste


Melt the butter in a small saucepan and add the sugar and the yolks of the eggs; stir this constantly over a slow fire till thick; remove from fire and when cold mix it with the almond paste and the whites beaten to a stiff froth; butter a pudding form and dust with flour; set the form in a deep pan of boiling water, cover and set in a medium hot oven to bake 1 hour; serve with the following sauce:


  • 1 1/2 cups white wine
  • 4 tablespoonfuls sugar
  • 3 eggs


Place a saucepan with the white wine, sugar and eggs over the fire; beat constantly with an egg beater until it begins to rise; remove instantly, set saucepan for a few minutes in cold water and continue the beating; then pour the sauce in a sauciere and serve.

If almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used.


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Desserts and Salads (1920).

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