Lemon Pudding

Ingredients

• Three and half cups hot milk
• 2 cups bread crumbs
• beat yolks 2 eggs
• with a cup of sugar
• also grate rind of a lemon
• Beat whites of 3 eggs
• with 5 tablespoons of sugar
• juice of a lemon

Method

1. 1

   Bake for ½ an hour.

2. 2

   Beat whites, put on top to brown.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.

LEMON PUDDING.—Half pound bread crumbs, 6 ounces sugar, rind of 3 lemons, juice of 2 lemons, sugar to your taste, 2 eggs well beaten. Mix well and boil in cups for an hour. Serve with wine sauce. FEATHER PUDDING.—Beaten yolks of 4 eggs, 6 PUDDINGS AND SAUCES, 8f tablespoons flour, 1 pint of milk stirred in gradually, whites of egos beaten stiffly, a pinch of salt. To be eaten with cream and sugar. M. SARGEANT. TAPIOCA ICE.—One cup tapioca soaked over night. In the morning put it on the stove. When boiling hot add 1 cup of sugar, and boil until clear. Slice 2 bananas in a mould, and pour the tapioca over them. When cold serve with cream and sugar. M. SARGEANT. PRUNE PUDDING.—One pound prunes (stewed and stoned), whites of 4 eggs whipped, $4 cup sugar added. Bake 20 minutes. Stir all together and serve with whipped cream put over the dish. HK. OTTON. BREAD PUDDING.—Two cups bread crumbs, 1 cup sugar, 3 eggs, 1 tablespoon butter, 1 quart milk, $ cup of preserved fruit. Bake in dish not quite full. Cover with the jam, then spread over the whites of the egos, whipped, with sugar. Brown delicately. Mrs. A. J. SARJEANT. RINK PUDDING.—Two tablespoons each of flour, sugar, bread crumbs, rice flour, currants, raisins and chopped suet, 1 teaspoon soda, a little salt and nutmeg. Mix all to- gether with milk and put in a buttered mould. Steam 2 hours. Serve with sauce. EK. OTTON. GINGER PUDDING.—Half cup butter, $ cup treacle, 4 cup brown sugar, 4 eggs, 1 tablespoon ginger, 1 teaspoon cream tartar, $ teaspoon soda, flour to thicken. Steam 1 hour. Any sauce you prefer. Lucy BELL. APPLE FRITTERS.—Make a batter in the proportion of 1 cup sweet milk to 2 of flour, 1 teaspoon baking pow- der, 2 eggs well beaten, 1 tablespoon sugar and saltspoon of salt; warm the milk; add slices of sour apples or other 82 PUDDINGS AND SAUCES, fruit. Drop in spoonfuls in boiling lard and fry to light brown. TF’. KING. LEMON SAUCE FOR FRITTERS.—One cup sugar, small 4 cup butter, 1 egg beaten light, juice and grated rind of 1 lemon, 4 cup boiling water. Cook till thick in double boiler. Half of the butter and lemon may be used and a little more water. F. Kina. LEMON PUDDING.—Three and half cups hot milk poured over 2 cups bread crumbs, beat yolks 2 eggs with a cup of sugar, add to bread and milk, also grate rind of a lemon. Bake $ an hour. Beat whites of 3 eggs with 5 tablespoons of sugar and juice of a lemon

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