- 6 eggs
- ½ grated lemon peel
- 6 tbsps. of sugar
Preparation: The yolks of eggs are beaten 25 minutes with the sugar, the beaten whites of eggs lightly mixed in, then put into a buttered pudding dish, and bake in oven 20 minutes.
No. 43—BAKED CREAM PUDDING.
Quantity for 6–8 Persons.
- 1 pt. of milk
- 7 eggs
- ⅛ lb. of corn starch
- 1 tbsp. of butter
- ½ grated lemon peel
- ⅛ lb. of sugar
Preparation: Milk, butter and sugar are brought to boil. Four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook 3 minutes, stirring constantly; then cooled and three yolks of eggs, grated lemon peel, beaten whites of 7 eggs added.
Butter a dish, put in the pudding and bake in oven ½ hour. Serve with a fruit sauce.
No. 44—BAKED FLOUR PUDDING.
Quantity for 6 Persons.
- ¾ qt. of milk
- ½ cup of flour
- ¼ lb. of sugar
- ¼ lb. blanched, ground almonds
- 5 eggs