Italian Pudding

Ingredients

• One half of a quart can of preserved peaches
• four table-spoonfuls of bread crumbs
• two eggs
• one gill of milk
• one tea-spoonful of lemon-juice
• two ounces of sugar

Method

1. 1

   Layer peaches and bread crumbs in a dish.

2. 2

   Mix yolks with sugar, heat milk to boiling, pour over yolks and sugar, then add lemon juice.

3. 3

   Pour mixture over layers in the dish.

4. 4

   Bake in a moderate oven for half an hour.

5. 5

   Beat egg whites to froth, pile on top, sprinkle with sugar, and bake for an additional five minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 104. The excerpt below is the record exactly as published.

Italian Pudding. — One half of a quart can of preserved peaches, four table-spoonfuls of bread crumbs, two eggs, one gill of -milk, one tea-spoonful of lemon- juice, two ounces of sugar

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