Reference > Farmer's Cookbook > HOT PUDDINGS > Steamed Lemon Pudding
  Bangor Pudding Cottage Pudding  

Steamed Lemon Pudding

8 small slices stale bread
3 tablespoons sugar
Lemon mixture
2 eggs
1 cup milk
Grated rind 1 lemon
1/8 teaspoon salt

Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in pan of hot water, and bake one hour.

Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and one-fourth cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture thickens, cool, and add one tablespoon brandy.

  Bangor Pudding Cottage Pudding  

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