Lemon Meringue Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
By using the orange filling No. 118, it will make an Orange Meringue Pudding.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 68. The excerpt below is the record exactly as published.
LEMON MERINGUE PUDDING. ORANGE MERINGUE PUDDING. Bake a sheet of layer cake, or plain sponge cake; spread thickly with lemon cream No. iig; cover with meringue No. 93
Cook this with the app: pantry check, scaling, and the assistant.