Raspberry Pudding

Ingredients

• One pint bread-crumbs
• 1 quart milk
• 2 cupfuls sugar
• 1 lemon
• a cupful of preserved raspberries
• 4 eggs
• a small piece of butter

Method

1. 1

   Mix the bread-crumbs, milk, sugar, grated lemon peel, yolks of the eggs, and butter, and bake.

2. 2

   When done, spread over the top a capful of preserved raspberries; put over that a meringue made with the whites of the eggs, sugar, and lemon juice.

3. 3

   Return it to the oven to color; let it partly cool and serve with rich cream.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 90. The excerpt below is the record exactly as published.

Raspberry Pudding — One pint bread-crumbs, 1 quart milk, 2 cupfuls sugar, 1 lemon, butter, a cupful of preserved raspberries, 4 eggs. Mix the bread-crumbs, milk, 2 cupfuls sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter

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