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The Queen of Puddings

Name: The Queen of Puddings
Yield: 5 servings
Ingredients: one pint of nice bread crumbs; a quart of milk; one cup sugar; the yolks of four eggs; a piece of butter the size of an egg; one spoon of flour; one cup of pulverized sugar; the juice of the lemon; a layer of jelly

From The Monmouth Baptist ladies' cook book, 1907

Serves 5

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 76. The excerpt below is the record exactly as published.

THE QUEEN OF PUDDINGS. Mrs. W. T. Leader. Take one pint of nice bread crumbs, add a quart of milk and one cup sugar, the yolks of four eggs well beaten, and the rind of a fresh lemon grated, a piece of butter the size of an egg. one spoon of flour and bake well. Beat the whites of the eggs to a stiff froth and add one cup of pulverized sugar and the juice of the lemon. Spread over the pudding a layer of jelly

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