Dublin Core

Title

Tiffin Famous French Pudding

Subject

butter

powdered sugar

eggs

English walnuts

maraschino cherries

vanilla

salt

vanilla wafers

whipping cream

Description

Tiffin Famous French Pudding

1 lb. butter (room temperature) 2 cups chopped maraschino cherries
4 cups powdered sugar 1 tsp. vanilla
8 eggs—unbeaten Pinch of salt
2 cups chopped english walnuts 2 lbs. vanilla wafers, coarsely crushed
1 quart whipping cream

Step No. 1—Line a large buttered pan (10x16) with ½
the vanilla wafer crumbs. Cream butter well on electric
beater and add powdered sugar slowly. Add eggs one
at a time and beat until fluffy. Put this mixture in your
wafer lined pan. Place in refrigerator.

Step No. 2 — Whip the cream, add nuts, cherries and
vanilla. Cover over egg mixture and top with remaining
crumbs. Freeze.

Serve with any sauce, such as wine or apricot with
Kirsch.

The Chef of TIFFIN INN

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# Tiffin Famous French Pudding

*From The Chef of Tiffin Inn*

## Ingredients

- 1 lb. butter (room temperature)
- 4 cups powdered sugar
- 8 eggs, unbeaten
- 2 cups chopped English walnuts
- 2 cups chopped maraschino cherries
- 1 tsp vanilla
- Pinch of salt
- 2 lbs. vanilla wafers, coarsely crushed
- 1 quart whipping cream

## Instructions

1. Line a large buttered pan (10x16) with 1/2 the vanilla wafer crumbs.
2. Cream butter well on electric beater and add powdered sugar slowly.
3. Add eggs one at a time and beat until fluffy.
4. Put this mixture in the wafer lined pan. Place in refrigerator.
5. Whip the cream, add nuts, cherries and vanilla.
6. Cover over egg mixture and top with remaining crumbs.
7. Freeze.
8. Serve with any sauce, such as wine or apricot with Kirsch.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Contributor

The Chef of Tiffin Inn

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0029

Coverage

Oregon, US