Lemon Pudding

Ingredients

• One qt. milk
• 1 pt. bread crumbs (soft)
• yolks of 4 eggs
• 1 cup sugar
• juice of 1 lemon

Method

1. 1

   Bake until milk is creamy, then make a meringue of egg whites and powdered sugar and brown in the oven.

2. 2

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 66. The excerpt below is the record exactly as published.

volks of 4 eggs l)eaten and stir until it begins to tbickeu. Pu-at till smooth, then add tbe half cup of cut pineapple and i)ut aside to cool. Wbip i :. pt. cream until tbick. :\lix with the ega: mixture. Pill mold and pack m ice and salt for 3 hours. ^^^^- Bilkey. 94 SUPERIOR COOK BOOK Pineapple Tapioca Pudding. Si»;ik 1 ciii) tapioca nxrv iiiiilil in |ilciil\ of walcj'. In nioi'niii,:^' drain nlT an\- water that remains: add ' ;_. v\\]) warm watci-. and cdok in douMc lioilcr. Wdicn almost clear, add V [. cups su,i;ar, juice of "J lemons an.d one can of ui'ated pineapide. I^et boil n|). i-enio\'e from (ire and add jieaten whites of :! eii^s. After 5 nnnutcs ser\'e cold with plain hoiled custard to which add [-j pt. whipped crea.m. ]\ri;s. II. .Iakdix'ki:. Coffee Tapioca. Soak I cnp of [leai'l tapioca I'' h.ours or lon^ei'; drain olT water and add '' cup.- of coU'ee. 1 scant cup of sui^aT. 1 scant teaspoon of salt. ]>oil 1 honi' oi- lonucr till all tapioca is soft. Stir in 1/. teaspooii \anilla. ^louhi and ser\e with cream. ]\li;s. ('. v. \l. TowxsEXD. A Good Dessert. Chop ((uite iiiie ^/{. Ih. of walnut meats and J/L> "'• <d' dates, adil 1 cup ^liTanulated su^-ai', 1 teas])oon bakin.ii" ])ow(ler. .") tablespoons of hi'cad crunihs. the well-heaten yolks n\' (i e,i;;us. adding' the whites stiffly heaten last. Spi'ead veiw tinn in shallow ,i;'rt'ased tins and hake in a Jewel I'anuc. "When cool it will fall an<l must be picked from the tins with a fork. Heap in a dish and cover witli whipped cream. 3li;s. E. C'o()L1':y. Apple Pudding. Six apples chopped line. "J euus. I pt. bread ci-und)s. 1 cup brown suLi'ar. 1 ^, tea- spoon cinnamon, little clo\es and nutm(\u-. Mi.\. ]iut in buttere(l dish. I'ake in a Jewel Iian^^e 1 hour and eat with cream. Mi;s. W. 15. Xasox., iiipon. Prune Whip. ()ne lb. prunes stewed and put through strainer, whites of (i e,i;'i:'s ( I will do), \vhip into i)runes, flavor either vanilla, rose, or almond, slightly; l)nttei- plain mould, pour in mixture and hake a liglit In-own. Turn out in center of dish. .Make a liglit custard sauce and pour round mould. To he served cold. Angel food, lady-fingcu's or a plain sponge cake is nice with this. .AFus. Fox. Creamed Rice Pudding. '^'ake 1 cup i-ice. wash and ])ut on to boil in lots of water and a ])inch of salt : do not stir. \\'hen rice is soft, pour olf all the .water. Whip 1 cu[) of sweet cream and stir into the v\(v. sweeten to taste. Serve with cherry sauce. Sauce. Pour off the juice from a can of chej'ries and ]mt on to heat. When hot, stir in a teaspoon of cornstarch wet in a little c-old water. Mi;s. Si'OELEY, Xegaunee. Old Fashioned Rice Pudding Four tablespoons rice, 1 ([t. sweet milk, 'i tablespoons sugar, piece of butter size of a hickory nut, a little ground cinnamon. Bake in a Je^^■el range 2 hours in slow oven, the first hour keep pudding dish covered and stir pudding often. About lA hour before done stir in a good pinch of salt. When done this sliould Ik- of almost the consistency of very thick cream. Serve with hard sauce. j\rrjS. XlGllTIXGALK. Brown Pudding. I'wo cups brown sugar, 4 eggs, 4 cu})s of Dousnian's Best Patent flour, 1 cup l)oiling water, 1 cu]) Xew Orleans molassi s, biitter size of a Avalnut. ]\[elt buttei- before it is put in tlie ])U(bling. Add 1 lev(4 teaspoon of soda stirred into molasses SirPKRlOR COOK BOOK 95 -until it roams well, 1 tcasjJDon of (•iniianioii. 1 tca>|)n<iii cloxcs, I t('as|Minii allspitc. 1 ouj) raisins, tloured with sonu' t)!' the llom- that is nicasurcMh Steam '■) hours. Mi;s. T. A. Kklcii. Peach Pudding. Use eaiiued or rivsii peaches for tliis jiudiliiii:-. IJutter the outside of a teaeuj) and iiivort in the center of hakiuii' disii. Fill the space ai'ound it with peaches either i)ared and left whole or slice<|. Sjjrinkh' the I'ruit with sugar and cover \vith a crust made with "i cupruls of Dousnian's Jiest Patent flour, :l teaspoonruls of hakin^- powder and a pinch of salt; sil't these and ruh in two tahles])oonrids of huttei'. Add a heaten c\ii<:' to •)4 of a cupful of milk and mix all to<ietlier till stiff enough to roll out on the hoard. Bake Vii hour in a hot oven in a .lewel liange. Just hefore serving, turn the pudding dish u])side down in a herry dish. If this is (lone carefully, the cup will l)e full ol' syru|). which shoidd he \\>vi\ as sauce, though whipped cream is a delicious accom[)animent. Other fruit than peaches can he iised in exactly the sanu' way. Lemon Pudding. One (|t. nnlk. 1 pt. hread crund)s (soft), yolks of 4 egg!«, 1 cup sugar, juice of 1 lemon

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