Burlington Vermont 1875

September 5th 1875

The Queen of Puddings

One pint of bread crumbs (not crumbs of stale bread unfit for the table), one quart of sweet milk, one cup of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of an egg.  Bake until done, but not watery.  Whip the whites of four eggs, and beat in one cup of pulverized sugar, in which you have put the juice of the lemon.  Spread over the pudding a layer of jelly or raspberry jam, or any sweetmeat you prefer; then pour over it the whites of the eggs.  Set it in the oven to brown slightly.  Serve cold with cream.  This is an excellent dessert for an elaborate dinner, as it may be made early in the morning and so be out of the way. 

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

The list of names for the people who contributed recipes for these books are listed here;

https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/

Andover Hampshire UK 1800’s

Another Queen of Puddings from the 1800’s

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563