Recipes > Desserts > Nut Koch, No. 2

Nut Koch, No. 2


  • 1 1/2 tablespoonfuls butter
  • yolks of 8 eggs
  • 3 tablespoonfuls sugar
  • 1/4 pound finely cut hazel or walnuts
  • 2 1/2 tablespoonfuls fine bread crumbs
  • 3 tablespoonfuls cream or milk
  • 2 tablespoonfuls powdered sugar


Melt the butter and add the yolks of the eggs and the sugar; stir this over the fire till thick; remove it from the fire and mix with the hazel or walnuts, the fine bread crumbs which have been wet with the cream or milk and lastly the 8 whites beaten to a stiff froth and mixed with the powdered sugar; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover and set in a vessel of boiling water (the water should reach half way up the form) and boil 1 hour; serve with the following sauce:


  • whites of 3 eggs
  • 3/4 cup fruit syrup or jelly


Beat the whites to a froth; let the fruit syrup or jelly get boiling hot and add it slowly to the beaten whites, beating constantly with an egg beater; when the pudding or koch is turned out onto a dish pour the sauce around it and serve at once.


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Desserts and Salads (1920).

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