Lemon Pudding

Ingredients

• yolks of 6 eggs
• 1 cup of sugar
• the grated rind and the juice of 2 lemons
• 6 crackers
• 1 pt. of milk

Method

1. 1

   Soften crackers in warm water, lay them in the bottom of the pudding dish and pour custard over them; bake in a Jewel range until firm.

2. 2

   Heat the whites of the eggs to a stiff froth and add 6 tablespoonfuls sugar and heat well.

3. 3

   When the custard is done pour the frosting over it; return to the oven and brown.

4. 4

   Serve either cold or warm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 67. The excerpt below is the record exactly as published.

Lemon Pudding. One (|t. nnlk. 1 pt. hread crund)s (soft), yolks of 4 egg!«, 1 cup sugar, juice of 1 lemon. JJake in a . lewel range until milk is creamy, then take from the oven and make a meringue of whitis of eggs and a little powdered sugar and put in oven to hrown. Eat cold. ^lits. S. G. S.uixii. Lemon Pudding. Stir into the yolks of (! eggs 1 cup of sugar, the grated rind and the juice of 2 lemons. Soften in warm watei' (i crackers, lay them in the hottom n\' the pudding dish and pour custard over them; hake in a Jewel range until firm. Heat tin- whites of the eggs to a stiff froth and add (> tahkspeonfuls sugar and heat well. When the custard is done ]X)ur the frosting over it: return to the oven and hrown. Serve either cold or warju. Mi;s. Koi'Ks. Tipsey Pudding. Cut a sponge cake or any light, plain cake into thick squares and dip the squares in a mixture of equal ])arts wine and water sweetened with sugar. Milk flavored with wine, hrandy, vanilla or lemon will answer for soaking the s(|uareg if sufficient wine is not at hand. Arrange the pieces of cake in a liandsome dish and heap whipped cream over it. On the whip|)ed cream place small pieces of jelly, candied cherries cut in half, strawherries, shaved [dneapjile, rasi)herries, all of these fresh or canned, and any kind of fruit jelly or jam one ha[)i)ens to have on hand. Steamed Sponge Cakes. Three eggs heaten separately, 1 cuj) sugar, 1 heaping cu]> Dousnian's Best Patent flour, 2 teaspoons haking powder, 2 tahU'spoons sweet milk. Mix all to- gether. Grease some teacu])s thoroughly. ]nit a tahlrspoon of the mixture in each cup. Steam 20 minutes and roll in confectioner's sugar. Thev will look like snowballs. Mrs. X. ^l. A ax Aukex. Prune Pudding. Boil I/O lb. prunes until very soft and the juice all boiled out. IJeniove stones and eliop the ])runes. Beat tlie whites of ;? eggs, add Vl' eup ])ulverized sugar, pinch of salt, i j teaspoon of cream t<irtar, l/o teaspoon vanilla. Add ])runes little at a time. Stir well. Steam V2 hour. Put into a dish with a cover and then set into the steamer. Eat cold, with whipped cream. ^Iiis. IT. E. IiA.alsdkll. 96 SUPERIOR COOK BOOK Orange Pudding. Five sweet oranges, 1 coffee cnji of white sugar, 1 pt. of milk, yolks of 3 eggs, 1 taljles])oonful of corn starch. Then slice the oranges and pour over them the sugar; set the milk in a pot of hoiling water and let it get hoiling hot, add yolks of eggs well heaten, then the corn starch made smooth with a little cold milk. Stir all the time and as soon as it thickens pour over the fruit. Put on the icing. Mrs. Lizzie W. Tayloe. Bread Pudding. Oue cup bread crumbs, y^ cup sugar, yolks of 2 eggs

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