Queen of Puddings

Name: Queen of Puddings
Ingredients: One pint bread crumbs; one quart milk; yolks four eggs; piece butter size of an egg; one cup sugar; the grated rind of one lemon; preserves or jelly on top; one cup sugar; the juice of one lemon

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

To be eaten cold.

Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 15. The excerpt below is the record exactly as published.

Queen of Puddings. One pint bread crumbs, one quart milk, yolks four eggs, piece butter size of an egg, one cup sugar, the grated rind of one lemon; bake one-half hour. Spread preserves or jelly on top, then cover with the whites of the eggs, beaten to a stiff froth with one cup sugar and the juice of one lemon

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