Edgecombe Pudding

Ingredients

• two tablespoonfuls of flour
• two cups new milk
• the yolks of six eggs
• half pound sugar
• one tablespoonful butter
• the juice and grated rind of a fresh lemon

Method

1. 1

   Boil flour in milk, cool, then add yolks, sugar, butter, and lemon.

2. 2

   Pour into puff paste and bake.

3. 3

   Cover with meringue made from egg whites and sugar, then bake in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 19. The excerpt below is the record exactly as published.

EDGECOMBE PUDDING. Boil two tablespoonfuls of flour in two cups new milk, when cold add the yolks of six eggs, half pound sugar, one table- spoonful butter, the juice and grated rind of a fresh lemon, Pour in puff paste and bake. Cover with meringue made of whites of eggs, one tablespoonful sugar to each egg. Bake in moderate oven. 44 75c. COMBS AND BRUSHES FOR 50c. AT BRADHAM’S. JESSIE’S PUDDING. Boil a quart of milk, thicken with three sifted tablespoonfuls flour. Beat the yolks of four eggs with half cup sugar, add to the boiling milk. Flavor with vanilla. Pour into a pudding dish, and set in the oven to bake for a few minutes. Beat the whites of egos until stiff with four tablespoonfuls sugar. Flavor with vanilla, drop in-little balls over the pudding, set in the oven until a slight crust is formed. STRAWBERRY MERINGUE PUDDING. Two cups bread crumbs very dry and fine, one cup sugar, four cups milk, three cups berries, one tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.