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Meringue Pudding

Name: Meringue Pudding
Yield: 4 servings
Ingredients: One pint of stale bread crumbs; one quart of milk; the yolks of four eggs; butter the size of an egg; a small cup of sugar; salt; the grated rind of one lemon

From The new home cook book, 1896

Serves 4

Serve with cream.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The new home cook book (1896), page 83. The excerpt below is the record exactly as published.

MERINGUE PUDDING. Mrs. C. A. Rogers. One pint of stale bread crumbs, one quart of milk, the yolks of four eggs, butter the size of an egg, a small cup of sugar, salt, the grated rind of one lemon

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