Lemon Pudding

Ingredients

• ½ cup sugar
• 1 tablespoon butter
• 2 eggs
• 1 lemon

Method

1. 1

   Grate the lemon, squeeze the juice and strain.

2. 2

   Work the butter and sugar to a cream, add the well beaten yolks, beat well, then add the stiff whites, last of all the lemon juice a few drops at a time beating it till it becomes like thick cream.

3. 3

   Then stir in slowly one pint hot milk.

4. 4

   Bake as a pudding or as a pie with under crust.

5. 5

   Serve with cream.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 59. The excerpt below is the record exactly as published.

Lemon Pudding. ^ cup sugar i tablespoon butter 2 eggs I lemon Grate the lemon, squeeze the juice and strain. Work the butter and sugar to a cream, add the well 152 The Queen Cook Book beaten yolks, beat well, then add the stiff whites, last of all the lemon juice a few drops at a time beating it till it becomes like thick cream. Then stir in slowly one pint hot milk. Bake as a pudding or as a pie with under crust. Serve with cream. J* Lemon Pudding. 3 tablespoons corn starch 3 cofifeecups hot water 2 teacups sugar 2 eggs 2 large lemons i teaspoon salt Wet the starch thin with cold water, then pour on the three cups boiling water, and boil to cook the starch, stirring . all the time, then add the sugar and slowly, the grated rind and juice of the lemons. Bake twenty minutes. To be eaten cold with cream. This makes two pies. Home Messenger. Baked Indian Pudding. 6 tablespoons corn meal i cup molasses 1 quart milk i even teaspoon soda J^ pint cold water i tablespoon ginger y^ cup suet chopped J^ teaspoon cinnamon 2 even teaspoons salt ^ of a nutmeg 3 tablespoons brown sugar 4 eggs Put the milk over to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil fifteen minutes, stirring all the time. Chop the suet very fine, taking all the skin off. Take it off of ]the fire, put in one-half cup of cold milk, the sugar, molasses — stir the soda into the ino- lasses — add the spices, beat the yolks well and beat in lastly the stiff beaten whites. Butter a two-quart pan and bake immediately over one hour. When done The Queen Cook Book 153 there wfll, be whey ivt the center; Let ft cool a little. Serve with creim; Ground Rice Pudding. % pound rice flour 3 tablespoons butter 2 quarts milk % cup sugar 8 ^gs, salt I lemon, or essence lemon Wet the rice flour with one pint of the cold milk, add salt, and pour into the three pints of boiling milk, boil it five minutes to cook the rice, stirring well. Stir the butter and sugar to cream, then add the beaten yolks of the eggs and stir it in the rice, add the grated rind and juice of the lemon or essence, as you choose; the whites, last, beaten to a stiff froth. Bake thirty minutes. When biked, can add a spread o# jell and a meringue if you like. Cream sauce. Batter Pudding. I pint flour % cup sugar

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