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Jenny Patterson cookbook, May 24, 1880
Page 66
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The Queen of Puddings. Take one pint of nice bread crumbs, the yoke of four eggs well beaten, the rind of a fresh lemon, grated fine, a piece of butter the size of an egg, then bake until done. Now beat the whites of the four eggs to a stiff froth, add a tea-spoonful of powdered sugar, in which has been previously stirred the juice of one lemon. Spread on the pudding a layer of jelly (any kind to the taste) then pour the white of the eggs over and place in the oven until lightly browned. Serve with cold cream. It is the richest pudding known to the science of good cooking. 1 qt. of milk.
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The Queen of Puddings. Take one pint of nice bread crumbs, the yoke of four eggs well beaten, the rind of a fresh lemon, grated fine, a piece of butter the size of an egg, then bake until done. Now beat the whites of the four eggs to a stiff froth, add a tea-spoonful of powdered sugar, in which has been previously stirred the juice of one lemon. Spread on the pudding a layer of jelly (any kind to the taste) then pour the white of the eggs over and place in the oven until lightly browned. Serve with cold cream. It is the richest pudding known to the science of good cooking. 1 qt. of milk.
Szathmary Culinary Manuscripts and Cookbooks
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