Lemon Pudding

Ingredients

• 1/2 teaspoon salt
• Grated rind of 1 lemon
• 3 eggs
• 1 1/2 cups milk
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup sugar
• Juice of two lemons

Method

1. 1

   Cream sugar, flour and butter.

2. 2

   Add milk and egg yolks, lemon juice and rind.

3. 3

   Whip whites, fold in lightly.

4. 4

   Put in an oiled pan, set in a larger pan in cold water and bake in a 350° oven until done about 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.

Y2 teaspoon salt 3 cup butter Beat eggs and add milk. To the grated sweet potato add melted butter, sugar, molasses, spices, salt and then the milk and egg mixture. Pour into a buttered pan (or casserole). Bake at 325°. When crusted around top and edge stir and let the crust form again. Let bake until firm. (1/2 cup grated coconut, 1/2 cup raisins or 1/2 cup nut meats may be added to the above for variation. ) Serve with cream. LUNA DAILE PARKER (Mrs. A. Scott, Jr.) LEMON PUDDING Y% teaspoon salt Grated rind of 1 lemon or few drops of extract 3 eggs 1% cups milk 2 tablespoons butter 3 tablespoons flour 1 cup sugar Juice of two lemons

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