Recipes > Desserts > Puddings > Zwieback Pudding, No. 2

Zwieback Pudding, No. 2


  • 1/2 pound zwieback
  • 1 pint milk
  • 1/4 pound butter
  • 3 tablespoonfuls sugar
  • 6 eggs
  • 1/4 teaspoonful cinnamon
  • 1 cup finely chopped almonds


Soak the zwieback in the milk; stir the butter with the sugar to a cream; add by degrees the yolks of the eggs, the cinnamon and the almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.


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Desserts and Salads (1920).

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