Queen's Pudding

Ingredients

• X lb. Bread Crumbs
• X pt. of Milk
• 1 Lemon
• X lb. Castor Sugar
• iX ozs. Butter
• 2 Eggs
• Jam

Method

1. 1

   Boil the rind of the lemon in the milk with the sugar and pour over the bread crumbs.

2. 2

   When well soaked take out the peel, stir in the butter and the yolks of eggs one at a time; then put a layer of jam in a pie dish and the above mixture on top, and bake for half an hour.

3. 3

   When cooked, whip up the whites of eggs stiffly, add 2 ozs. of castor sugar and some essence of lemon; put this on the top and put it in a cool oven to set.

4. 4

   To be eaten cold.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 32. The excerpt below is the record exactly as published.

X lb. Castor Sugar, X lb. Jordan Almonds, 1 tablespoonful Lemon Juice, X gib of Water. Method. — Blanch the almonds, cut into three lengthways, and bake in oven a light fawn color. Melt the sugar in a saucepan, with the lemon juice and water, and cook till it is a clear golden brown. Put the almonds in and stir well. Turn out on to an oiled tin or pastry slab. ©range Custard. Ingredients. — X pint Orange Juice, X lb. Castor Sugar, 2 Eggs, a small piece of Orange Peel.. Method. — Put all these ingredients in a saucepan and stir it gently over a glimmer of gas till it thickens, taking care it does not boil. Take out the orange peel, and when cool pour it into glasses. plum Cbeese. Ingredients. — i pint Plums, i pint Water, X lb- Sugar, i oz. leaf Gelatine, a little Cochineal. METHOD. — Stew the plums in the water with the sugar until thoroughly cooked. Pass all through a hair sieve. Then dissolve the gelatine in a little water and strain into the puree, add a little cochineal if re- quired. Pour into a mould to set. JELLIES, CREAMS AND COLD SWEETS. 95 Queen’s putting. Ingredients. — X lb. Bread Crumbs, X pt. of Milk, 1 Lemon, X lb. Castor Sugar, iX ozs. Butter

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