Farina Pudding

Ingredients

• One quart of milk
• Three eggs
• One lemon (half the juice and all the rind)
• One cupful of sugar
• Four table-spoonfuls of farina
• One table-spoonful of butter
• One tea-spoonful of salt
• One tea-spoonful of vanilla
• One-eighth tea-spoonful of nutmeg

Method

1. 1

   Heat the milk in a double-boiler, and when boiling, add the farina, and boil half an hour.

2. 2

   Just before removing it from the fire, put in the butter, stir it well, and when it has melted, turn the mixture into a pudding-dish.

3. 3

   When cooled, add the sugar and vanilla, the grated rind of the lemon, the juice and the nutmeg.

4. 4

   Separate the yolks and whites of the eggs, beat them thoroughly, and add first the yolks, stirring them well into the pudding, and then the beaten whites, stirring them in only enough to mix them well.

5. 5

   Bake the pudding half an hour in a quick oven.

6. 6

   Serve with the wine sauce of the preceding recipe or with the following.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 188. The excerpt below is the record exactly as published.

FARINA PUDDING. One quart of milk. Three eggs. One lemon (half the juice and all the rind). One cupful of sugar. Four table-spoonfuls of farina. One table-spoonful of butter. One tea-spoonful of salt. One tea-spoonful of vanilla. One-eighth tea-spoonful of nutmeg

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