vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Queen of Puddings
From The household (of the Detroit free press), 1886
Serves 5
Serve cold with cream if preferred.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 465. The excerpt below is the record exactly as published.
QUEEN OF PUDDINGS. One pint of nice, fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, beaten, the grated rind of a lemon, a piece of butter the size of an egg; bake until done, but not watery; whip the whites of the eggs stiff ; beat in a teacup of sugar
Cook this with the app: pantry check, scaling, and the assistant.