Lemon Pudding

Ingredients

• One lemon
• One egg
• one pint of boiling water
• three table-spoonfuls of sugar
• one and a half table-spoonfuls of corn-starch

Method

1. 1

   Dissolve the corn-starch in a little cold water, put it into the boiling water along with the grated rind of a lemon.

2. 2

   Beat the yolk, add the sugar and lemon juice, and stir into the boiling mixture.

3. 3

   When thick, pour into pudding dish.

4. 4

   Make a meringue of the white of egg and two table-spoonfuls of granulated sugar, spread over pudding, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 33. The excerpt below is the record exactly as published.

LEMON PUDDING. MATERIAL REQUIRED EXPENSE. 4 Eggs $o 12 2 Quarts of Milk i6 y2. Lb. of Sugar 05 2 Table-spoonfuls of Corn-starch 02 Vanilla Extract 05 Nutmeg and a few Raisins 05 $0 45 MATERIAL FOR LEMON PUDDING EXPENSE. I Lemon $0 02 I Egg 03 i/^ Table-spoonfuls of Corn-starch 01 5 Table-spoonfuls of Sugar 01 $0 o-] 144 LESSON TENTH. Utensils Needed. Farina-kettles, or Saucepans, or Pail. Dripping-pan. Bakino--dish. Grater (coarse). Frying-pan. Skimmer. Nutmeor-orrater. Small Platters. 2 Pint Measures. Yz Doz. Custard-cups. 3 Bowls. 4 Forks. 3 Teaspoons. 4 Table-spoons. Fancy Glass Dish for boiled Custard. Dish for Blanc-mange. §RDER OF IXERCISE, MARCH. CHORD — BE SEATED. Song — ''Beating Eggs'' Lecture. A few Questions. Read Bill of Fare. Appoint three girls to each receipt. All girls who break the eggs should separate the yolks from the whites, for practice. For the boiled custard the yolks and the whites must be beaten separately. For baked custard, teacher see that the eggs are not beaten too much, and that the nutmeg is put in with the sugar and yolks. For the boiled custard the milk must come to a boil before the ^gg, sugar, and corn-starch ar^e stirred in, then stirred constantly. The baked custard should cook slowly, also the bread pudding. When the cooking is completed, teacher ask questions. Have a song to close. Song — -''Silly Old H en!' Divide the custards and puddings among the girls. 19 LETTER ON DESSERTS. This is the last lesson which you will receive in this first course of plain cooking, and as, lesson after lesson, you have been learning about the different ingredients you are to use in this, there is little for me to say excepting to help your judgment in the selection of des- serts. When you have a hearty, salt-meat dinner, use a cold, light, deli- cate pudding, like a boiled custard. When you have a fish dinner, which does not give the nourish- ment that meat does, a boiled, hearty pudding. A lemon corn-starch pudding can be used when you are short of milk, and a broken cold pudding can be made fresh again by arranging it in a clean dish and covering it with a meringue. I have wanted you to enjoy these lessons, so have added these pretty desserts for a treat, and also that, in the variety of dishes all through the course, you may be able to arrange " Bills of Fare " for different meals, if we can have the privilege of lessons next year for the girls who have been learning this year. I hope through the summer you will review receipts and lessons, and recall all you can of the letters, that you may go on still further another year. For what should a woman know better than how to conduct and care for a home ? QUESTIONS. Question. When you have a hearty dinner, what kind of a pudding or pie should you have f Answer. A delicate, light pudding. Q. When you have a fish or cold meat dinner ? A. A hearty, substantial pudding. Q. Which one of the receipts can you use when you have not mttch milk ? 148 LESSON TENTH. A. A lemon corn-starch pudding. Q. Which, when eggs are expensive or scarce ? A. A corn-starch, blanc-mange, or rice pudding. Q. How can you warm over some cold puddings ? A. Arrange in a clean dish and put on a meringue. RECEIPTS. BREAD PUDDING. One pint of milk, half pint of bread-crumbs, one egg, two scant table-spoonfuls of sugar, a few raisins. Soak the bread in the milk, beat the yolk, to which add the sugar, stir into the bread and milk, add the raisins, and bake. Make a meringtte, for top, of the white of egg well beaten, and one and a half table-spoonfuls of sugar. Brown in the oven. RICE PUDDING. Half cup of rice, one quart of milk, a little salt, two table-spoon- fuls of sugar, one teaspoonful of vanilla. Put all in baking-dish, and bake very slowly three or four hours. It should be creamy when done. (Add nutmeg, if you like.) BAKED CUSTARD. One pint of milk, two eggs, one and a half table-spoonfuls of sugar, half teaspoonful of extract, or half of grated nutmeg. Beat eggs (only a little), add sugar and nutmeg while beating, then the milk. Pour into cups, and place in oven in a dripping-pan, with water in the pan. BOILED CUSTARD. One pint of milk, half teaspoonful of flavoring, two eggs, one and a half table-spoonfuls of sugar, one teaspoonful of corn-starch. Heat the milk, then add corn-starch (wet first in a little cold milk), beaten yelks of eggs, and sugar. Cook till of right thickness. Beat the whites to a froth, and cook floating on boiling water for a few min- utes. Remove with a skimmer on to an inverted sieve. When cus- tard is cool, place them on top. LEMON PUDDING. One lemon, one egg, one pint of boiling water, three table-spoon- fuls of sugar, one and a half table-spoonfuls of corn-starch

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