Rhubarb Pudding

Ingredients

• 4 tablespoonfuls Crisco
• Y% cupful flour
• 4 tablespoonfuls sugar
• 2 eggs
• 1 lemon
• 1 cupful stewed rhubarb
• ¥ teaspoonful salt
• Few breadcrumbs

Method

1. 1

   Crisco a pudding dish and dust it over with breadcrumbs.

2. 2

   Put layer of breadcrumbs at bottom, then spread in rhubarb.

3. 3

   Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt.

4. 4

   Spread this mixture over rhubarb and bake in moderate oven twenty minutes.

5. 5

   Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice.

6. 6

   Drop in spoonfuls on top of pudding and return to oven to brown lightly.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 74. The excerpt below is the record exactly as published.

Rhubarb Pudding 4 tablespoonfuls Crisco Y% cupful flour 4 tablespoonfuls sugar 1 cupful stewed rhubarb 2 eggs ¥ teaspoonful salt 1 lemon Few breadcrumbs

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