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Julie M. Clagett cookbook, 1908-1914
Page 67
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Lemon Pudding (Mrs William Tennesser) Beat 8 eggs very thick & put in 1/2 lb Butter Do white sugar - juice, & grated rind of 2 lemons - put on the fire, & stir until thick - when cool, bake in rich crust - put pieces of cut green preserves amongst - you can make & keep the pudding several days - Another way - Is to allow 1 Egg to 1 table spoon melted butter, & 1 table spoon white sugar - juice & rinds of lemons according to quantity you make - after you cook it it set it away, & add the preserve when you put in crust to bake - Canada Pudding. (very nice) 4 Eggs beaten seperately - 1 cup of butter - 2 of white sugar - 1/2 tea cup sweet milk - 2 small tea spoons Soda dissolved in the milk - 4 tea spoons cream tartar sifted in 4 cups of flour - cream butter & sugar together - add yolks - then milk & flour, & last of all the whites - Bake in a buttered pan
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Lemon Pudding (Mrs William Tennesser) Beat 8 eggs very thick & put in 1/2 lb Butter Do white sugar - juice, & grated rind of 2 lemons - put on the fire, & stir until thick - when cool, bake in rich crust - put pieces of cut green preserves amongst - you can make & keep the pudding several days - Another way - Is to allow 1 Egg to 1 table spoon melted butter, & 1 table spoon white sugar - juice & rinds of lemons according to quantity you make - after you cook it it set it away, & add the preserve when you put in crust to bake - Canada Pudding. (very nice) 4 Eggs beaten seperately - 1 cup of butter - 2 of white sugar - 1/2 tea cup sweet milk - 2 small tea spoons Soda dissolved in the milk - 4 tea spoons cream tartar sifted in 4 cups of flour - cream butter & sugar together - add yolks - then milk & flour, & last of all the whites - Bake in a buttered pan
Szathmary Culinary Manuscripts and Cookbooks
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