Lemon Pudding

Name: Lemon Pudding
Yield: 7 servings
Ingredients: One quart of sweet milk; one pint of bread-crumbs; one cupful of sugar; a lump of butter the size of an egg; yolks of four eggs; grated rind of a lemon; one cupful of sugar; the juice of the lemon

From The national course in home economics, 1917

Serves 7

Recipe attributed to Mrs. C. Fay.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 190. The excerpt below is the record exactly as published.

LEMON PUDDING. One quart of sweet milk, one pint of bread-crumbs, one cupful of sugar, a lump of butter the size of an &gg, yolks of four eggs, grated rind of a lemon; bake one-half hour, then take the whites of the eggs, one cup- ful of sugar and the juice of the lemon

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