Lemon Pudding

Ingredients

• 1 cup of sugar
• 4 eggs
• 2 lemons
• 1 pint of milk
• 1 tablespoonful of sugar
• 2 tablespoonfuls of corn-starch
• 1 pinch of salt

Method

1. 1

   Wet the corn-starch with half a cup of the milk, and heat what is left.

2. 2

   Stir up the corn-starch well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time.

3. 3

   Melt the butter, and put that in with a pinch of salt, and cool it.

4. 4

   Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking dish and bake till slightly brown.

5. 5

   Take it out of the oven; beat the whites of two of the eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 32. The excerpt below is the record exactly as published.

Lemon Pudding 1 cup of sugar. 4 eggs. 2 lemons. 1 pint of milk. 1 tablespoonful of sugar. 2 tablespoonfuls of corn-starch. 1 pinch of salt

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