Pudding

Ingredients

• one-half cup of butter
• one and one-half cup of sugar
• two-thirds cup of milk
• the whites of four eggs
• three cups of sifted flour
• three teaspoons of baking powder
• one teaspoon of vanilla
• one teaspoon of lemon extract
• one egg until light
• juice of two lemons
• half cup of sugar

Method

1. 1

   Cream the butter and sugar, add milk, then fold in the egg whites.

2. 2

   Combine flour, baking powder, and extracts.

3. 3

   For the sauce, beat an egg, add lemon juice and sugar, then boil until thick.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 76. The excerpt below is the record exactly as published.

one teaspoon of vanilla and turn into a pan. Set in oven to brown. Sauce : — Heat a pint of milk and when near boiling beat in the yolks of five eggs mixed with one-haif a cup of sugar. When at the boiling point remove from fire, let cool and flavor with vanilla. 158 PUDDINGS PUDDING. Mrs. Wilbur S. Walker. One-half cup of butter, one and one-half cup of sugar, two-thirds cup of milk, the whites of four eggs, three cups of sifted flour, three teaspoons of baking powder, one teaspoon each of vanilla and lemon ex- tract. Sauce for pudding: — Beat one egg until light, add juice of two lemons

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