Lemon Meringue Pudding

Ingredients

• two cups of stale bread crumbs
• one quart of milk
• one cup of sugar
• the beaten yolks of four eggs
• the grated rind of one lemon
• the whites of four eggs
• four tablespoons of powdered sugar
• the juice of one lemon

Method

1. 1

   Mix bread crumbs, milk, sugar, egg yolks, and lemon rind.

2. 2

   Bake until firm.

3. 3

   Beat egg whites with sugar and lemon juice, spread over pudding, and bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 176. The excerpt below is the record exactly as published.

the whites of two eggs to a very stiff froth and add the sugar by degrees, cutting the whites down and folding them over. When the granulated sugar is mixed in, add four tablespoons of powdered sugar. Put your apples in a baking dish, fili the centres with straw- berries which bave been sprinkled with powdered suirar. When the apples are fiUed with the Btrawberrks. cover each one with meringue. Put them in a slow oven for thirty minutes or more to color them a ligbt brown. Do not take them out till they are thoroughly dry. Should the oven be too hot, the meringue will spoil. Take them from the oven, and when thoroughly cold with a long-bladed knife turn the shells appiè side up. Whip a pint of rich cream, put it in a pastry bag, and form a rosette on each appiè. Mount a strawberry on top and serve on fancy papers. The syrup the apples were cooked in may be used for bread pudding, sauces, baked apples, or deep appiè pie. MEBINOUE 8HRLLB FILLED WITH FISTACKIO CREAM. Taetag pagt 3tO. OBANOE BA8KBT8 FILLED WITH JELLY. GOLD PUDDINGS, CBEAM8, MSRINQUKB, AND ICM8 821 Boiled Merinffue Sheila Boil half a pound of granulateci sugar and a quarter of a pint of water for ten minutes until they form a large ball. Tou test the sugar by dipping a spoon in cold water and then taking a little of the boiled sugar and dropping it into a bowl of cold water. Then by taking the sugar between your fingers if you find it forms a ball, it has cooked to the right degree. Add the well-beaten whites of three egg^ to the hot sugar, and stir constantly till it begins to cool. Then set it on the ice for ten minutes. Have a board well oiled with olive oil. Put a sheet of white paper over it. On this drop the sugar in spoon- fuls, either large or small as you wish. Put them one inch apart, so they will not adhere to each other. Bake in a slow oven until they are a delicate brown. Fili with cream, and serve as above. liOmon MerixìcrtiB Dissolve two cups of stale bread crumbs in one quart of milk, add one cup of sugar, the beaten yolks of four eggs, and the grated rind of one lemon. Beat ali together until very light, then pour in a buttered baking dish and bake in a mod- erate oven for half an hour, or until firm. Beat the whites of the four eggs with four tablespoons of powdered sugar and the juice of one lemon

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