Lemon Pudding (Alternate)

Ingredients

• one quart boiling water
• grate the rind of one lemon into it
• two tablespoonfuls in one-half cup of cold water
• squeeze the juice of three lemons into a cup
• beat yolks of three eggs light
• one cup of sugar

Method

1. 1

   Mix cornstarch with boiling water, add lemon juice and beaten yolks, stir for two minutes.

2. 2

   Pour into pudding dish, cool, make meringue with egg whites and sugar, spread on pudding, brown lightly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.

One cup of sugar, one cup of milk, one tablespoonful melted butter, three cups of flour, two teaspoonfuls of baking powder in flour, two eggs, pinch of salt. Put fruit in dish and pour batter over and bake. TUTTI FRUTTI PUDDING. Mrs. William Brinkerhoff. One cup very soft rice, which has been boiled in milk, one pint whipped cream, one cup chopped figs, one quarter cup chopped preserved ginger, one quarter pound candied cherries cut in halves, one wineglass of sherry wine, one half box gelatine, one cup cold water. Dissolve gelatine in water slightly warmed, when cold mix all together, adding whipped cream last. Put in mould and set on ice. When cold turn out on dish, with one half pint of whipped cream and sherry. Rice must be cold when used. LEMON PUDDING. Mrs. W. F. Brown. Boil one pint of milk, stir in one tablespoon corn- starch (wet with cold water), when milk boils, then one tablespoon butter. Stand this aside to cool. Beat the yolks of four eggs, one cup white sugar and mix well, DESSERTS. 367 then add the juice of two lemona and grated rind of one; beat this to a stiff cream, and add to the cold cornstarch. Beat all well together, put in a buttered dish and stand back till stiff. Eat cold. Make a me- ringue of the whites of eggs, by beating stiff and adding three tablespoons sugar. Spread on top of pudding and brown a minute or two. LEMON PUDDING. Miss Potter, Portchester, N- Y. One quart boiling water, grate the rind of one lemon into it, mix two tablespoonfuls in one-half cup of cold water, stir this into the boiling water until cooled, then squeeze the juice of three lemons into a cup, beat yolks of three eggs light

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