Lemon Pudding
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 29. The excerpt below is the record exactly as published.
LEMON PUDDING. Half a dozen tart apples, stew and strain through a colander, grated rind and juice of two large lemons or three small ones, one teacup cream, one-half do. butter, two cups sugar, yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.