Queen of Puddings

Ingredients

• One and a half cups sugar
• two of fine bread crumbs
• five eggs
• one tablespoonful butter
• one quart rich milk
• one half cup jelly or jam

Method

1. 1

   Rub butter into one cup of sugar; add yolks beaten light, stir to cream; add bread crumbs soaked in milk, lastly flavoring.

2. 2

   Bake until set, then cover with jelly or jam, then with meringue made of whipped whites and sugar.

3. 3

   Bake to a light brown.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 45. The excerpt below is the record exactly as published.

Queen of Puddings, mamma?' said Amy. 134 SIX LITTLE COOKS. " You extravagant little things! You want nothing but the richest and most delicate dishes that can be got upl I'm disposed to try something plain to-day. But I'll give you the receipts for the others too." No. 116— Tip-Tor PUDDING. Five oz. coffee sugar, one of butter, one quart milk, one pint stale bread crumbs, one lemon, four eggs. Grate the lemon rind and crumb the bread; beat the yolks of the eggs in the pudding dish; add gradually the sugar, lemon rind and butter rubbed to a cream ; then the milk and bread alternately. Bake in a slow oven until firm. Beat the whites to a stiff froth with four tablespoonfuls powdered sugar, and enough of the lemon juice to flavor; spread this over the top and brown in the upper part of the oven. To be eaten hot or cold. No. 117 — QUEEN OF PUDDINGS. One and a half cups sugar, two of fine bread crumbs, five eggs, one tablespoonful butter, one quart rich milk, one half cup jelly or jam

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