Lemon Pudding a la Surprise

Ingredients

• one and a half cups milk
• two tablespoons cornstarch
• the other half cup milk
• juice of one half lemon
• rind of one
• yolks of three eggs
• five heaping tablespoons sugar
• whites of two eggs
• one tablespoon sugar

Method

1. 1

   Heat milk, thicken with cornstarch dissolved in milk, add lemon juice and rind.

2. 2

   Stir in yolks and sugar gently.

3. 3

   Pour into pudding dish, cover with meringue from beaten egg whites sweetened with sugar, bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.

yolks of three eggs with five tablespoons sugar and a small pinch of salt to a souffle, add carefully, take care not to let it boil, put the pudding dish in a pan of water, cover with meringue from the whites of the eggs sweetened with one tablespoon sugar to each, put in the oven until the meringue gets a light shade of brown. Serve hot or cold for luncheon or supper. Country Rice Pudding Pouding au Riz a la Paysanne Take five tablespoons rice, five cups of milk, four tablespoons sugar, one tablespoon vanilla, a small pinch of salt. Put on stove with a tight cover, let simmer slowly about half hour, then add half cup cream — if at hand, if not put a little butter on top, sprinkle with a little nutmeg. Put in oven, cook another half hour, slowly, (do not stir — just let it simmer and brown on the top). This pudding is served hot or cold. Cold Rice Pudding {Pouding au Riz, froid,) a la Europeenne Cook half cup rice in two cups water until well done, add one cup milk. Stir yolks of two eggs with four tablespoons sugar to a souffle, add the yolks, one tablespoon brandy, a little salt; leave until cold, then add half cup whipped cream. Put in a glass dish, decorate with whipped cream and maraschino cherries. Bread Pudding {Pouding au Pain rassis ) a la Europeenne Two cups dices of dry bread, half cup sultana raisins, two table¬ spoons brandy, three eggs, a pinch of salt, half cup sugar, three cups milk. Put the bread in pudding dish, add the milk, leave on stove until it comes to a boil then add the raisins (that have been washed) and the yolks and sugar (stirred to a souffle); mix carefully with a spoon — take care not to let it boil, it needs only to become thor¬ oughly hot. Then take off, put in a pan of hot water, beat whites of the eggs to a meringue, sweeten with one tablespoon sugar to each egg, cover the pudding with the meringue, put in oven until it becomes golden brown. Take out, put in a silver dish (or pin a napkin neatly around it) and serve on a platter on top of a paper doily. This pudding can be served hot or cold. AMERICAN COOK BOOK 383 Lemon Pudding {Pouding au Citron ) a la Surprise Put one and a half cups milk on stove, thicken with two table¬ spoons cornstarch dissolved in the other half cup milk, juice of one half lemon and rind of one; stir; add yolks of three eggs and five heaping tablespoons sugar that have been stirred to a souffle gently. Takeoff the stove and fill in a pudding dish, put the dish in hot water, cover with the whites of two eggs

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