St. Leonard's Pudding

Ingredients

• 2 tablespoons of jam
• 4 tablespoons Crisco
• 1% cup flour
• 1 cup milk
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• whites of eggs
• 1 tablespoon sugar
• % teaspoon almond extract

Method

1. 1

   Line a pudding dish with pastry, spread jam in the bottom.

2. 2

   Blend Crisco with flour, stir in milk, sugar, vanilla, salt, and yolks.

3. 3

   Pour over jam, bake 30 minutes.

4. 4

   Beat egg whites, add sugar and almond extract, pile on top, brown in oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.

% teaspoon almond extract, pile on top of pud- ding and sprinkle with cocoanut. Brownin slow oven. Serve hot or cold. Vegetarian August 22 *Succotash French Fried Potatoes Tomato Jelly Salad Orange Marmalade Ice Cream Caramel Cake Coffee *Succotash—Boil 1 dozen corn for 3 minutes. Cut corn from cob, taking very small piece from top ‘ofeach grain, then press out pulp. Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve. ears of August 23 Fish Timbales, Cream Sauce Mashed Potatoes Stewed Okra Cucumber Salad Cheese Straws *St. Leonard's Pudding Coffee *St. Leonard's Pudding—Line edge of a pudding dish with pastry, and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons Crisco with 1% cup flour, when smooth stir in 1 cup milk, 4 tablespoons sugar, 1 teaspoon vanilla extract, 14 teaspoon salt, and 2 yolks of eggs, stir well together and pour over jam, bake 30 minutes. Beat up whites of eggs to a stiff froth, add 1 tablespoon sugar

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