Danish Rum Pudding (Rom Budding)
Recipe courtesy of D'Arlene Rosenau
Ingredients:
2 level tablespoons gelatine
2 cups milk
3 eggs, separated
¾ cup white sugar (D’Arlene uses 1 cup)
¼ cup rum (preferably from the Virgin Islands)
¼ teaspoon salt
1 pint whipping cream
½ cup finely chopped almonds (optional)
Let milk come to a boil in double boiler. Add salt and sugar, then beaten egg yolks with a little of the hot milk added. Add gelatin that has been soaked in 1/2 cup of the milk. Let cool and add beaten egg whites. When the mixture has begun to set, add whipped cream, rum and, if desired, finely chopped almonds.
Story written on the back of the recipe given to D'Arlene Rosenau upon graduation from Dana College, Blair, Nebraska:
One upon a time – in the 1880s – a Danish girl, Helene Birgitte Christiensen, made the trip from near Tonder in what was then German territory to Kolding in Denmark. There relatives served rum pudding for dessert. The young girl added the recipe to her collection.
In 1905, at the age of 30, she and her husband, with their six children and the run pudding recipe, left for America. They settled for a short time in Illinois, but the West called them. By the time of San Francisco’s great earthquake and fire of 1906 they were living beside the Pacific in California’s Eel River Valley.
There it is that the girl of the rum pudding recipe, Mrs. Miller, my grandmother, now lives, and there it was that I got this old recipe.
October 1957. Norman Bansen