Queen of Puddings

Ingredients

• a pint of breadcrumbs
• a pint and a half of milk
• a piece of butter the size of an egg
• a quarter of a pound of moist sugar
• the grated rind of a lemon
• the yolks of three eggs
• a layer of jam
• the whites of three eggs
• the juice of half a lemon
• a teaspoonful of caster sugar

Method

1. 1

   Soak breadcrumbs in milk with butter, sugar, and lemon rind.

2. 2

   Add beaten egg yolks, bake, cover with jam, and top with beaten egg whites mixed with lemon juice and sugar.

3. 3

   Bake until lightly colored.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 52. The excerpt below is the record exactly as published.

Queen of Puddings. — This is a variation of the above. Soak a pint of breadcrumbs in a pint and a half of milk, with a piece of butter the size of an egg, a quarter of a pound of moist sugar, and the grated rind of a lemon. Stale Bread. 93 When thoroughly blended, add the yolks of three eggs well beaten, mix, turn it all out into a fairly large cake tin, and place in a good oven. When well baked cover with a layer of jam, and heap up on the top the whites of three eggs beaten to a stiff froth, with the juice of half a lemon and a teaspoonful of caster sugar

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