Queen's Pudding with Sugar Icing

Ingredients

• half a pint of bread-crumbs
• a pint of boiling milk
• the grated rind of a lemon
• three table-spoonfuls of white sugar
• an ounce of butter
• the beaten yolks of two eggs
• about a spoonful of sifted arrowroot
• as much white sugar as will sweeten the icing

Method

1. 1

   Rub stale bread through a wire sieve until half a pint of bread-crumbs is obtained.

2. 2

   Pour boiling milk over the crumbs, add lemon rind, sugar, butter, and beaten yolks of eggs.

3. 3

   Butter a pudding-dish, pour in the mixture, and bake until set and browned.

4. 4

   Whisk egg whites until frothy, mix with arrowroot and sugar, place on top of pudding, and bake until lightly browned.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 229. The excerpt below is the record exactly as published.

ueen’s Pudding, with Sugar Icing. Cheese. Strawberry Jam. Sultana Cake. Pulled Bread. ■ Breakfast. — Potted Pheasant ( see Potted Grouse, January 7th); Pickled Mackerel (August 28th) ; Vienna Bread (August 26tli) ; Milk Toast (June 17th). Dinner. — Boiled Salmon (July 5th) ; Shrimp Sauce (January 30th), Caper Sauce (March 19th), or better still, Dutch Sauce (May 14th) or B6arnaise (March 23rd), are greatly to be preferred. Fillet of Veal, Stuffed and Baked (June 28th); Bacon Rolls (July 19th) ; Potatoes (May 12th) ; Cauliflower (April 25th). Queen’s Pudding , with Sugar Icing. — Rub some stale bread through a wire sieve until half a pint of bread-crumbs have been obtained. Put these into a bowl, pour upon them a pint of boiling 288 A YEARS COOKERY. milk, add tlic grated rind of a lemon, three table-spoonfuls of white sugar, an ounce of butter, and the beaten yolks of two eggs (the whites of the eggs should be put aside; they will be wanted presently) Blitter a small pudding-dish, or, if preferred, line it with pastry, pour in the mixture, and bake in a well-heated oven till it is set and nicely browned. Put the two whites of eggs upon a plate, and whisk them until the froth can be cut in two with a knife. After they are whisked mix about a spoonful of sifted arrowroot with them to keep the froth firm, add as much white sugar as will sweeten the icing

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