Lemon Meringue Pudding

Name: Lemon Meringue Pudding
Ingredients: Four a pint of hot milk; a teacupful of breadcrumbs; an ounce of butter; half a teacupful of caster sugar; the yolks of two eggs; the juice of a small lemon; the grated rind of half

From Little French dinners, 1898

An orange may be used instead of a lemon.

Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 53. The excerpt below is the record exactly as published.

Lemon Meringue Pudding. — Four a pint of hot milk on to a teacupful of breadcrumbs, then add an ounce of butter beaten to a cream with half a teacupful of caster sugar and mixed with the yolks of two eggs, the juice of a small lemon

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