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Queen of Pudding

Name: Queen of Pudding
Yield: 8 servings
Ingredients: 1 pt. of bread crumbs; 1 qt. of milk; 1 cup sugar; the yolk of 4 eggs; a piece of butter the size of an egg; the grated rind of 1 lemon; slices of jelly; 1 cup of sugar

From The Cook County cook book, 1912

Serves 8

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.

QUEEN OF PUDDING.— 1 pt. of bread crumbs, 1 qt. of milk, 1 cup sugar, the yolk of 4 eggs, the grated rind of 1 lemon, a piece of butter the size of an egg. Bake like a custard. When baked spread over the top slices of jelly and cover the whole with the whites beaten to a stiff froth with 1 cup of sugar

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