Lemon Angel Pudding

Ingredients

• 4 tablespoons Minute Tapioca
• 1 1/2 cup lemon juice
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon grated lemon rind
• 1/2 cup cream, whipped
• 2 cups water

Method

1. 1

   Combine tapioca, sugar, salt and water in saucepan and mix well.

2. 2

   Bring mixture quickly to a full boil over direct heat, stirring constantly.

3. 3

   Remove from fire.

4. 4

   (Mixture will be thin.

5. 5

   Do not overcook.) Add lemon juice and rind.

6. 6

   Cool, stirring occasionally.

7. 7

   Mixture thickens as it cools.

8. 8

   Chill; fold in cream.

9. 9

   Pile lightly in serving dishes.

10. 10

    Garnish with orange slices.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.

Y2 teaspoon salt 3 cup butter Beat eggs and add milk. To the grated sweet potato add melted butter, sugar, molasses, spices, salt and then the milk and egg mixture. Pour into a buttered pan (or casserole). Bake at 325°. When crusted around top and edge stir and let the crust form again. Let bake until firm. (1/2 cup grated coconut, 1/2 cup raisins or 1/2 cup nut meats may be added to the above for variation. ) Serve with cream. LUNA DAILE PARKER (Mrs. A. Scott, Jr.) LEMON PUDDING Y% teaspoon salt Grated rind of 1 lemon or few drops of extract 3 eggs 1% cups milk 2 tablespoons butter 3 tablespoons flour 1 cup sugar Juice of two lemons or % cup frozen juice Cream sugar, flour and butter. Add milk and egg yolks, lemon juice and rind. Whip whites, fold in lightly. Put in an oiled pan, set in a larger pan in cold water and bake in a 350° oven until done about 45 minutes. Mrs. W. F. HERNDON 89 AG Bley esi’ | Pe risa} N = € f hye? - THE QUAKER Cook Book MARSHMALLOW PUDDING 143 pound marshmallows 1% tablespoon gelatin Y2 cup pecans 1 tablespoon cherry juice ¥Y2 cup Maraschino cherries 2 cup slices pineapple (may 2 pint cream omit) Soak gelatin in cherry juice 10 minutes. Dissolve with one tablespoon boiling water by placing in cup set in hot water. Pour over cream which has been whipped, stirring carefully to keep gelatin from lumping. Sprinkle in marshmallows, cut in small pieces, nuts, fruits, also chopped. Pour into wet mould and set on ice and stiffen. Serve with 42 pint cream, whipped. This makes 8 generous servings. Mrs. JOSEPH T. WEAVER MANHATTAN PUDDING 1% cups sugar 1 lemon (juice) 1 cup water 1 cup whipping cream 1 package plain gelatin Y teaspoon vanilla 2 cups orange juice V2 cup sugar Boil sugar and water for 5 minutes. Dissolve gelatin in 12 cup cold water and add to hot syrup. Add orange and lemon juice and pour in refrigerator tray and freeze. Whip cream with 4% cup sugar and vanilla and cover the other mixture. Leave until cream freezes. Cut out in one inch slices. Delicious hot weather dessert. MARY WILSON WALL (Mrs. E. S.) PLUM PUDDING 1 cup suet chopped fine and 1 cup milk salted or 1 cup butter 2 teaspoons cream of tartar 1 cup molasses 1 teaspoon soda 2 cups flour ¥Y2 teaspoon each cloves, 2 cups raisins cinnamon, and nutmeg Mix all ingredients. Place in well-greased tins, filling about 7% full and steam for three hours. (Less time in pressure cooker). Ancestral rule in family of ALICE PAIGE WHITE 90 DESSERTS PERSIMMON PUDDING Y4 gallon persimmons capped, mashed, and thinned in 11% pints water. Strain through cloth or strainer. Add: 3 cups sifted flour 14% cups sugar 1 grated sweet potato size of pint cup 2 cups milk 14 teaspoon soda 1 level teaspoon salt 1 tablespoon melted butter 3 eggs well beaten Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut into squares and serve with whipped cream and nuts. ETHEL TOMLINSON (Mrs. S. H.) PERSIMMON PUDDING 1 gallon persimmons 3 cups sweet milk 1 sweet potato size of pint cup 1 cup white sugar 14% cups brown sugar 3 eggs 1 cup butter 3 cups flour 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla Cap, wash and strain persimmons. Grate sweet potato and add to persimmons. Add sugar. Sift flour, salt, soda, baking powder and cinnamon together and add to batter. Add eggs well beaten. Add melted butter. Mix thoroughly. Should be thin as cake batter. Pour in well greased pans or baking dishes. Bake in oven about one hour at 400°. Let cool and cut in squares. AGNES FERGUSON (Mrs. H. W.) PERSIMMON PUDDING 2 cups brown sugar 1 teaspoon soda 1 teaspoon ginger 1 teaspoon cinnamon 14 gallon persimmons, mashed and strained 11% pints milk 3 heaping cups sifted flour Pinch of salt Bake in slow oven until rich brown and firm. DEBORAH PARKER (Mrs. A. S., Sr.) 91 THE QUAKER COOK BOOK AUNT DOROTHY'S PERSIMMON PUDDING 2 quarts persimmons 1 teaspoon cinnamon 2 cups sour milk or sweet 1 tablespoon allspice 2 eggs Y teaspoon nutmeg 2 cups flour 1 teaspoon soda 12 pound butter Pick and wash persimmons. Pour over milk, mash and run through colander. Add other ingredients in order given. Bake in 350° oven one hour. After you have run pulp through colander, you can place this in deep freeze and use any time during year. BESSIE SAUNDERS (Mrs. W. T.) PERSIMMON PUDDING To one quart persimmons add 114 cups water. Mash well and put through colander. There should be about two cups pulp. Add the following ingredients in the order given: (Sift dry ingredients together). 3 eggs beaten Y teaspoon salt 1% cups sugar 1 cup milk 1% cups flour 12 teaspoon cinnamon 1 teaspoon baking powder Y2 teaspoon allspice 1 teaspoon soda 1 teaspoon vanilla Pour in buttered casserole and bake at 325° for 1 hour. Serves 12. MEETA HEATH JACKSON WOODFORD PUDDING 4 eggs 1 cup damson preserves 1 cup sugar 1 teaspoon soda 12 cup butter 3 teaspoons sour milk 1 cup flour Cinnamon and nutmeg to taste Cream butter and sugar. Add beaten eggs, flour, soda dissolved in sour milk, preserves and spices. Bake in 375° oven. VIRGINIA R. Cox (Mrs. J. J.) 2 DESSERTS LEMON ANGEL PUDDING 4 tablespoons Minute Tapioca 1% cup lemon juice Y4 cup sugar 1 teaspoon grated lemon rind Y% teaspoon salt Y2 cup cream, whipped 2 cups water

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