The Queen of Puddings

Ingredients

• One pint of bread crumbs
• one quart of sweet milk
• one cup of sugar
• the well-beaten yolks of four eggs
• a piece of butter the size of an egg
• the grated rind of one lemon

Method

1. 1

   Bake until done, but not watery.

2. 2

   Whip the whites of four eggs, and beat in one cup of pulverized sugar, in which you have put the juice of the lemon.

3. 3

   Spread over the pudding a layer of jelly or raspberry jam, or any sweetmeat you prefer; then pour over it the whites of the eggs.

4. 4

   Set it in the oven to brown slightly.

5. 5

   Serve cold with cream.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 17. The excerpt below is the record exactly as published.

The Queen of Puddings, — One pint of bread crumbs (not crumbs of stale bread unfit for the table), one quart of sweet milk, one cup of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of an egg

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