Skilled Chefs

The International Jewish Cook Book: DESSERTS

CHERRY PUDDING

Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries. Bake in quick oven.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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