Lemon Cracker Pudding

Ingredients

• one cup of butter
• one cup of sugar
• three lemons
• ten crackers soaked in one pint of milk
• four eggs

Method

1. 1

   Cream butter and sugar, add grated lemon rind and juice, soaked crackers, and beaten eggs.

2. 2

   Cook for thirty-five minutes.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 20. The excerpt below is the record exactly as published.

Lemon Cracker Pudding — One cup of butter and sugar creamed together, three lemons, grated lemon rind and juice, ten crackers soaked in one pint of milk, beat w!ell together then stir in four eggs well beaten and cook thirty-five minutes. You make a meringue and put over the top, or serve with sauce or cream. Fig Pudding — Make a nice cake batter, put in a pound of figs chopped fine, pour in a pudding pan, steam three hours, serve with a nice sauce. How TO Cook Steam Puddings — Take any good can or bucket that has a top, grease and pour the bat- ter in, cover tight. Set in a pot of boiling water ; put a tin top in the bottom of the kettle to prevent burning the pudding. Put a cover over the top and set an iron on top the cover to keep the steam in. Keep a tea kettle of boiling water and add as it is needed in the pot ; never let the pot stop boiling, This is a fine way to cook puddings. * 49 PUDDING SAUCES. How TO Make Them — Always cream the butter and sugar together, and do not use tin spoons. Plain Sauce — One cup of sugar

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