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New England cookbook, 1880s
Page 40
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Puddings & Pies. Queen of Puddings. 1 pint of bread crumbs 1 quart of milk, small piece of butter yolks of 4 eggs, rind of a lemon bake so as not to be watery about three quarters of an hour. Then spread over it a layer of jelly or preserve, and the whites of the eggs beaten with a cup of sugar and the juice of the lemon. Bake this frosting a light brown. To be eaten cold. Kiss Pudding. Boil one pint of milk - stir in the yolks of 4 eggs, 4 tablespoons of sugar, 2 tablespoons of flour, 2 of melted butter - let it boil and flavor as you please. Pour into a pudding dish and put on the whites of the eggs well beaten with a little sugar and let it brown. To be eaten cold.
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Puddings & Pies. Queen of Puddings. 1 pint of bread crumbs 1 quart of milk, small piece of butter yolks of 4 eggs, rind of a lemon bake so as not to be watery about three quarters of an hour. Then spread over it a layer of jelly or preserve, and the whites of the eggs beaten with a cup of sugar and the juice of the lemon. Bake this frosting a light brown. To be eaten cold. Kiss Pudding. Boil one pint of milk - stir in the yolks of 4 eggs, 4 tablespoons of sugar, 2 tablespoons of flour, 2 of melted butter - let it boil and flavor as you please. Pour into a pudding dish and put on the whites of the eggs well beaten with a little sugar and let it brown. To be eaten cold.
Szathmary Culinary Manuscripts and Cookbooks
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