Lemon Foam Pudding
From The Fredericksburg home kitchen cook book, 1921
A custard made of milk and beaten yolks may be poured over when served.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.
Lemon Foam Pudding. Put 2 cups of hot water; 1 cup granulated sugar into saucepan. When it boils add 2 rounded tablespoons of cornstarch dissolved in a little cold water. Stir fast as it boils. After it has cooked 4 or 5 minutes squeeze in the juice of a lemon. Take from stove and let cooL Whip to a stiff froth the whites of 2 eggs
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