Lemon Pudding
From The Toronto Cook Book, 1915
Serves 2
Two eggs will do.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Lemon Pudding Two and a half cups milk, one lemon, one cup sugar, three eggs (whites of two kept out for top) , one tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.