Swiss Pudding

Ingredients

• One tea-cupful of flour
• four tablespoonfuls of butter
• three of sugar
• one pint of milk
• five eggs
• the rind of a lemon

Method

1. 1

   Grate the rind of the lemon into the milk, which put in the double boiler.

2. 2

   Rub the flour and butter together.

3. 3

   Pour the boiling milk on this, and return to the boiler.

4. 4

   Cook five minutes, stirring the first two.

5. 5

   Beat the yolks of the eggs and the sugar together, and stir into the boiling mixture.

6. 6

   Remove from the fire immediately.

7. 7

   When cold, add the whites of the eggs, beaten to a stiff froth.

8. 8

   Have a three-quart mould, well buttered.

9. 9

   Turn the mixture into this, and steam forty minutes.

10. 10

    Turn on a hot dish, and serve without delay.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

Swiss Pudding. One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five eggs, the rind of a lemon

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