Lemon Pudding -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Lemon Pudding was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
Lemon Pudding
For this Lemon Pudding you will need
1 pound of a dry bread crumbs
5 ounces of white granulated sugar
3 ounces of fresh unsalted butter
3 eggs
2 lemons
1 teaspoon of vanilla extract
1 quart of milk
1/2 of cup of pulverized sugar
To make this Lemon Pudding you should grate a pound of dry bread into small crumbs. Then beat together five ounces of white granulated sugar with three ounces of fresh unsalted sweet butter and the yolks of three chilled eggs. Grate the rinds of two lemons into this cream and beat into the cream the juice of one lemon also add a teaspoonful of vanilla extract.
Pou over the bread crumbs one quart of warm milk and beat in the other cream into it and bake or boil for two hours in a water bath. Beat up the whites of the eggs very stiff with half a cupful of the pulverized sugar and a little of vanilla extract. Take the pudding out of the oven, slowly put on the meringue on the top of the pudding and return it to the oven; Bake some 10 mins more until it is a light brown which will be in about ten to three minutes.