vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Transparent Pudding

Name: Transparent Pudding
Yield: 3 servings
Ingredients: eight eggs; one-half pound of finely-powdered sugar; one-half pound of fresh butter; the grated outer rind of one lemon; the juice of three lemons

From The national course in home economics, 1917

Serves 3

Recipe by Mattie Hughes.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 196. The excerpt below is the record exactly as published.

TRANSPARENT PUDDING. Beat eight eggs well, put them into a pan with one-half pound of finely-powdered sugar, one-half pound of fresh butter, the grated outer rind of one lemon and the juice of three lemons

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