Queen of Puddings

Ingredients

• Two cupfuls of bread-crumbs
• One quart of milk
• Four eggs
• One table-spoonful of butter
• One lemon (rind and juice)
• One-half tea-spoonful of salt
• One-half cupful of jelly
• One cupful of sugar

Method

1. 1

   Soak the crumbs in the milk for half an hour.

2. 2

   Beat the yolks and sugar together until light, add them to the crumbs and milk, stir well, and put in the lemon.

3. 3

   Pour into a pudding-dish, and bake half an hour.

4. 4

   Whip the whites of the eggs stiff, add three tablespoonfuls of sugar; when the pudding is done, place a layer of the egg, then a layer of jelly and lastly the rest of the egg, and brown to a delicate color.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 190. The excerpt below is the record exactly as published.

QUEEN OF PUDDINGS. This may be eaten hot or cold. The following quanti- ties will answer for eight persons. PUDDINGS. 437 Two cupfuls of bread-crumbs. One quart of milk. Four eggs. One table-spoonful of butter. One lemon (rind and juice). One-half tea-spoonful of salt. One-half cupful of jelly. One cupful of sugar

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