Lemon Meringue Pudding

Ingredients

• one cup of fine breadcrumbs
• two cups of milk
• one-quarter cup of butter
• one-half of sugar
• a little yellow lemon peel
• the stiffly beaten whites of two eggs
• four level tablespoons of powdered sugar

Method

1. 1

   Soak breadcrumbs in milk until soft.

2. 2

   Beat butter and sugar, stir into milk and crumbs.

3. 3

   Grate lemon peel over top, pour into a buttered dish.

4. 4

   Bake until firm and slightly browned.

5. 5

   Make meringue with beaten egg whites and powdered sugar, spread over pudding, return to oven to color.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 85. The excerpt below is the record exactly as published.

LEMON MERINGUE PUDDING— Soak one cup of fine breadcrumbs in two cups of milk until soft. Beat one-quarter cup of butter and one-half of sugar together until greasy, stir all into the milk and crumbs. Grate a little yellow lemon peel over the top and pour into a buttered baking dish. Set in a moderate oven until firm and slightly browned. Make a meringue of the stiffly beaten whites of two eggs and four level tablespoons of powdered sugar

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