Meringue Pudding

Ingredients

• Take the amount of two rolls, or say three slices of stale bread
• pour over them one pint of milk
• Beat very light the yolks of four eggs
• and one teacup of brown sugar
• Whip up the whites of four eggs to a stiff froth
• with a teacup of white sugar

Method

1. 1

   Beat the mixture together and bake it in a dish as you would a custard.

2. 2

   When cold spread over the top a layer of stewed fruit or marmalade of any kind.

3. 3

   Spread this over the layer of fruit, and set it in the oven for a few minutes until it is a light brown color.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 30. The excerpt below is the record exactly as published.

Take the amount of two rolls, or say three slices of stale bread, pour over them one pint of milk, and let it soak a short time. Beat very light the yolks of four eggs and one teacup of brown sugar. Beat the mix- ture together and bake it in a dish as you would a custard. When cold spread over (13t) JANE HAMILTON'S RECIPES the top a layer of stewed fruit or marma- lade of any kind. Whip up the whites of four eggs to a stiff froth with a teacup of white sugar

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