Lemon Toast Pudding

Ingredients

• three slices of toast
• two eggs
• a cup of sugar
• a lemon (juice and grated rind)
• a five cent can of evaporated milk
• a pinch of salt

Method

1. 1

   Break toast in small pieces, add as much water as there is evaporated milk, stir both together; add sugar, salt, eggs well beaten, lemon juice, and grated rind.

2. 2

   Pour over the broken toast in a pudding pan.

3. 3

   Let set a few minutes until toast is well moistened.

4. 4

   Add more milk if necessary, and bake half an hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.

a cup of sugar, a little salt, a cup and a half of stewed prunes, which have had the stones removed, a third of a teaspoon of cin- namon, and the juice and rind of a lemon. Turn into a mold and put in a cold place. Serve with whipped cream. Indian Pudding Into a quart of milk in a double boiler stir four large tablespoons of Indian meal mixed in a little 200 TRUE FOOD VALUES water, half cup of molasses, half cup of sugar,! and a little salt. After cooking a while, stir inj two beaten eggs. When cool, stir in a cup of j cold milk, and bake three hours. Maple-Sirup Sandwich Spread one slice of white bread with maple sirup or molasses with a wooden spoon, the other slice with butter. Put the two pieces together and cut in any shape desired. Lemon Toast Pudding Take three slices of toast, two eggs, a cuj sugar, a lemon (juice and grated rind), a fivi cent can of evaporated milk, and a pinch of salt

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