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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 60 min

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Ingredients

For 6 Servings

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  • 5 slices thin westphalian-style pumpernickel bread
  • 3 tbsp sugar
  • 2 tsp fresh lemons , rind of
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 1/2 quarts buttermilk

Directions

Step By Step View
  • 1 Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
  • 2 While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
  • 3 Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
  • 4 Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
  • 5 Stirring constantly, add the buttermilk in a fine stream.
  • 6 Taste for seasoning and refrigerate at least 30 minutes.
  • 7 To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.

Directions

View All Steps
1. Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
2. While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
3. Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
4. Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
5. Stirring constantly, add the buttermilk in a fine stream.
6. Taste for seasoning and refrigerate at least 30 minutes.
7. To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
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