Queen of Puddings

Ingredients

• 1 tblsp. of butter
• a cup of sugar
• the well-beaten yolks of 5 eggs
• 2 cups fine dry bread crumbs
• 1 qt. of milk
• 1 tblsp. of vanilla or lemon flavoring
• % cup of jelly or jam
• % cup of sugar

Method

1. 1

   Rub butter into sugar, add yolks of eggs, soaked bread crumbs, and flavoring.

2. 2

   Bake until firm in a large, buttered dish.

3. 3

   Spread with jelly or jam, cover with meringue made of egg whites and sugar, and brown lightly.

4. 4

   Eat cold with cream.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 27. The excerpt below is the record exactly as published.

1 cup of sugar, and add the prunes, with 1 tsp. vanilla. Brown in the oven and serve hot or cold. A sauce can be made of the egg yolks, 1 pt. of milk, and 2 tblsps. of corn starch. Flavor with vanilla. — Mrs. P. J. Donnelly. Prune Souffle (Delicious) Stone 18 large stewed prunes, chop fine, and beat them into a meringue made of the whites of 8 eggs and 7 tblsps. of powdered sugar. Bake in a greased dish for 20 minutes. Serve immediately with whipped cream. — L. W. M. Queen of Puddings Rub 1 tblsp. of butter into a cup of sugar, add the well-beaten yolks of 5 eggs, 2 cups fine dry bread crumbs that have been soaked in 1 qt. of milk, and 1 tblsp. of vanilla or lemon flavoring. Bake until Estimates Given Call or Writ* C. R. RITCHIE Plastering and Cement Work WILLOW AVENUE, NORTH WILLOW GROVE Hatboro 23-J-2 FOR GOOD THINGS TO EAT VISIT THE GIRARD AVE. CAFE 1024-1030 W. GIRARD AVENUE PHILADELPHIA (At Wamock Street) JOHN VESER, Proprietor 62 J. DYRE MOYER, York Road, Willow Grove AH kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 firm in a large, buttered dish (about % full) then spread with % cup of jelly or jam

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