Lemon Puddings

Ingredients

• Three tablespoonsfol of rice floor
• one quart of milk
• six eggs
• the juice and rind of two lemons
• and sugar to your taste
• a quarter of a pound of butter

Method

1. 1

   Put the milk over the fire in a farina-boiler, leaving out a little to mix with the rice flour.

2. 2

   When it boils, stir in the rice flour, mixed to a paste with the milk you left out.

3. 3

   When it thickens, add the butter and stir well.

4. 4

   When cool, add the eggs beaten separately very light; then the juice and rind of the lemons.

5. 5

   Bake in puff paste.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 90. The excerpt below is the record exactly as published.

Lemon Puddings. Three tablespoonsfol of rice floor, one quart of milk, six eggs, the juice and rind of two lemons, and sugar to your taste. Put Ihe milk over the fire in a farina-boiler, leaving out a little to mix with the rice flour. When it boils, stir in the rice flour, mixed to a paste with the milk you left out When it thickens, add a quarter of a pound of butter

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