Lemon Ice-Box Pudding

Ingredients

• 1 cup scalded milk
• 3 egg yolks
• 1 tablespoon butter
• 1 teaspoon cornstarch
• Y% cup sugar
• 3 egg whites, beaten until stiff
• Lady fingers
• Juice 1 lemon

Method

1. 1

   Mix cornstarch and sugar, pour on milk.

2. 2

   Add butter and egg yolks, cook until it coats a spoon.

3. 3

   Chill, add lemon juice and egg whites.

4. 4

   Line mold with lady fingers, pour in mixture, and chill for 24 hours.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 227. The excerpt below is the record exactly as published.

LEMON ICE-BOX PUDDING 1 cup scalded milk 3 egg yolks 1 tablespoon butter Juice 1 lemon 1 teaspoon cornstarch 3 egg whites, beaten untii stiff Y% cup sugar Lady fingers Mix cornstarch and sugar. Pour on milk. Add butter and stir in egg yolks. Cook over hot water until mixture coats spoon. Chill, add lemon juice and egg whites. Line mold with lady fingers, pour in mixture, and chill in refrigerator 24 hours. Or arrange lady fingers and lemon mixture in layers. ORANGE ICE-BOX CAKE Orange Filling (p. 673) Y¥ cup heavy cream, beaten Lady fingers until stiff Cool filling, fold in cream. Line mold with wax paper, cover bottom with lady fingers. Put in half the filling, cover with lady fingers, add remaining filling, and cover with lady fingers, Chill 24 hours. 548 THE BOSTON COOKING-SCHOOL COOK BOOK STEAMED PUDDINGS Pudding molds may be bought for the purpose or small cylin- drical tins may be used if covers are tight, or wax paper may be fastened over the top with rubber bands. Butter mold. Turn in mixture; have molds not more than two- thirds full. Put on cover; place mold on trivet in kettle containing boiling water. Have water come halfway up around mold. Keep water at boiling point. Add boiling water as needed. To unmold, remove from steamer and set in cold water for a few seconds, then turn out. If desired, set in oven a few minutes to dry a little. STEAMED APPLE PUDDING I Baking-Powder Biscuit dough (p. 90) Y4 teaspoon salt 1 tablespoon sugar V4 teaspoon nutmeg 4 apples, cut in eighths Toss biscuit dough on floured board, pat, and roll out. Place apples on middle of dough. Sprinkle with sugar mixed with salt and nutmeg. Bring dough around apples and carefully lift into buttered mold or 5-pound lard pail; or sprinkle apples over dough, and roll up like jelly roll. Steam (see above) 1 hour and 20 minutes. Serve with Vanilla Sauce (p. 611) or Hard Sauce (p. 609). STEAMED APPLE PUDDING II Baking-Powder Biscuit dough (p. 90) Y{ teaspoon nutmeg 2 tablespoons sugar V4 teaspoon salt 8 apples, cut in eighths Cook apples with sugar, salt, and nutmeg until soft. Roll out dough to fit kettle. Spread over apple. Cover tightly. Cook 15 minutes over moderate heat. Turn out and serve with cream. STEAMED BLUEBERRY PUDDING Mix Baking-Powder Biscuit dough (p. 90), adding 1 cup each of milk and blueberries rolled in flour. Steam 114 hours. Serve with Creamy Sauce (p. 607), Yankee Sauce (p. 605), or hot stewed blueberries and Hard Sauce (p. 609). et a le CUSTARDS AND PUDDINGS 549 STEAMED CHOCOLATE PUDDING 3 tablespoons butter 214 cups flour 28 cup sugar 416 teaspoons baking powder 1 egg, well beaten 2% squares unsweetened chocolate 1 cup milk \4 teaspoon salt Cream butter, add sugar gradually, and egg. Mix and sift flour with baking powder and salt and add alternately with milk to first mixture; then add chocolate, melted over hot water. Turn into buttered mold. Steam 2 hours. Serve with. whipped cream or Floradora Sauce (p. 617). STEAMED CRANBERRY PUDDING ¥ cup butter 214 cups flour 28 cup sugar 214 teaspoons baking powder 2 eggs, well beaten 48 cup milk 1 cup cranberries Cream butter, add sugar gradually, and eggs. Mix and sift flour and baking powder and add alternately with milk to first mixture. Stir in berries. Steam 3hours. Serve with thin cream, sweetened and flavored with nutmeg. STEAMED GINGER PUDDING 14 cup butter 3 teaspoons baking powder 2 tablespoons sugar 14 teaspoon salt 2 eggs, well beaten V4 cup preserved ginger, cut in 1 cup milk small pieces 21% cups flour 1 tablespoon ginger sirup Cream butter and add sugar gradually and eggs. Mix and sift flour with baking powder and salt and add alternately with milk to first mixture. Add ginger and ginger sirup. Turn into but- tered mold. Steam 134 hours. Serve with whipped cream flavored with ginger sirup. Raisin Puff. Use 1 cup raisins in place of ginger and ginger sirup. Serve with whipped cream, sweetened and flavored with grated nutmeg. 550 THE BOSTON COOKING-SCHOOL COOK BOOK STEAMED DATE PUDDING 3 tablespoons butter Y teaspoon soda 14 cup molasses Salt ¥% cup milk : Clove 1 1% pound dates, stoned Allspice 74 teaspoon each and cut in pieces Nutmeg 17% cups flour Melt butter, add molasses and milk, dry ingredients mixed and sifted, and dates. Steam (p. 548) 24% hours. Serve with Wine Sauce (p. 609), or Lemon Sauce I (p. 610). Ohio Pudding Steamed in Small Molds OHIO PUDDING or STEAMED CARROT PUDDING 1 cup sugar 1 teaspoon soda 1 cup flour 1 cup finely grated, raw potato 2 teaspoons baking powder 1 cup grated, raw carrot (3 small) 1 teaspoon salt 1 cup currants or seedless raisins 1 cup seeded raisins Mix and sift sugar, flour, baking powder, salt, and soda. Add remaining ingredients. Mix thoroughly. Steam (p. 548) 2 hours in small molds or 3 hours in large mold. Serve with Ohio Sauce (p. 610). CUSTARDS AND PUDDINGS 551 ORANGE CREAM SPONGE 3 tablespoons butter 4 eggs 14 cup flour \4 cup sugar 1 cup scalded milk 1 tablespoon orange juice 1 teaspoon grated orange rind Melt butter, add flour, and stir until well blended. Pour on milk gradually. Stir constantly and bring to boiling point. Add orange juice and rind to egg yolks; beat until thick and lemon- colored, . Beat in sugar.. Combine mixtures. Fold in egg whites, beaten until stiff

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