TO-DAY’S RECIPE.
Viennese Pudding l Put Boz of breadcrumbs in a basin with IJoz of sweet almonds, finely chopped, the grated rind of 1 lemon, and 2oz of sultianas. Mix well, moisten with a little sherry or Madeira (or fruit' juice, as a substitute), end cover with 1 pint of custard. Decorate a buttered mould with candied orange peel, cut hi strips, and pour in the mixure. Steam the pudding for abouut 1£ hours, turn out, Ist stand till quite cold, and serve with custard sauce poured over it.
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https://paperspast.natlib.govt.nz/newspapers/TCP19370430.2.10
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Taranaki Central Press, Volume IV, Issue 421, 30 April 1937, Page 3
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89TO-DAY’S RECIPE. Taranaki Central Press, Volume IV, Issue 421, 30 April 1937, Page 3
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