Queen of Puddings

Ingredients

• One large cup of fine bread-crumbs
• three-quarters cup sugar
• one lemon, juice and grated rind
• six eggs
• one-half pound stale sponge cake
• one-half pound macaroons — almond
• one-half cup jelly or jam
• one small tumbler sherry wine
• one-half cup milk
• one tablespoonful melted butter

Method

1. 1

   Rub butter and sugar together, add beaten yolks, soaked bread-crumbs, lemon juice and rind, and beat to a smooth paste before adding the whites.

2. 2

   Butter a mold, layer with bread-crumbs and macaroons, wet with wine, cover with mixture, sponge cake, jelly, and repeat until full.

3. 3

   Steam for three-quarters of an hour, then brown the top.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 67. The excerpt below is the record exactly as published.

QUEEN OF PUDDINGS. One large cup of fine bread-crumbs soaked in milk, three- jjuarters cup sugar, one lemon, juice and grated rind, six eggs, one-half pound stale sponge cake, one-half pound macaroons — almond, one-half cup jelly or jam, and one small tumbler sherry wine, one-half cup milk poured upon the bread-crumbs, one tablespoonful melted butter

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