Neapolitan Custard Pudding

Ingredients

• two sponge cakes
• a little jam
• six or seven powdered biscuits
• one-half pint of milk
• three lumps of sugar
• the rind of a large fresh lemon
• a tablespoonful of flour
• two ounces of fresh butter
• the well-beaten yolks of three eggs

Method

1. 1

   Cut sponge cakes, spread jam, layer in a buttered pie dish, sprinkle with biscuits.

2. 2

   Sweeten milk, nearly boil, stir in flour mixed with water, add butter, thicken.

3. 3

   When cool, add egg yolks, bake until stiff.

4. 4

   Whip egg whites, spread on top, sift sugar over, bake again briefly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 193. The excerpt below is the record exactly as published.

NEAPOLITAN CUSTARD PUDDING. Cut two sponge cakes into slices and spread a little jam over each slice. Place them in a buttered pie dish, sprinkle over them six or seven powdered biscuits, a little bitter almond flavor and pour over the whole a custard made as follows: Custard. — Sweeten one-half pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. Let the custard nearly boil, then stir into it a tablespoonful of flour mixed smoothly with a little cold water. Add two ounces of fresh butter and stir the mixture over the fire until it thickens. When almost cold add the well-beaten yolks of three eggs

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