Strawberry Pudding

Ingredients

• a cupful of sifted flour
• two cupfuls of sugar
• a teaspoonful of baking-powder
• four eggs
• the juice of a lemon
• a quart of strawberries
• two quarts of whipped cream

Method

1. 1

   Beat together a cupful of sugar, lemon juice, and yolks of the eggs.

2. 2

   Beat the whites to a stiff froth and add to the yolks and sugar.

3. 3

   Mix baking powder and flour, sift onto the liquid mixture, and stir gently.

4. 4

   Lightly butter a deep round pan, pour in the mixture, and bake for thirty-five minutes in a moderate oven.

5. 5

   Crush strawberries, add the second cupful of sugar, and set away in a cool place.

6. 6

   When the cake is baked and cool, place it in a pudding-dish and pour the strawberries over it.

7. 7

   Heap whipped cream on top at serving time.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 342. The excerpt below is the record exactly as published.

Strawberry Pudding. In making this pudding one combines a cupful of sifted flour, two cupfuls of sugar, a teaspoonful of baking-powder, four eggs, the juice of a lemon, a quart of strawberries, and two quarts of whipped cream

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