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New England cookbook, 1825-1870
Page 126
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Lemon Pudding 2 large lemons 2 1/2 tea cups of sugar 1 Tea Cup pulverized cracker 4 eggs 6 table-spoonsfull of lime 1 pint of milk grate and squeeze the lemons mix in the lime and sugar / prepare the [paste?] and put it in the plate / then add the milk and cracker. heat the whites and yolks of the eggs seperately and mix all together and bake about 1/2 hour. This quantity is sufficient for three puddings.
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Lemon Pudding 2 large lemons 2 1/2 tea cups of sugar 1 Tea Cup pulverized cracker 4 eggs 6 table-spoonsfull of lime 1 pint of milk grate and squeeze the lemons mix in the lime and sugar / prepare the [paste?] and put it in the plate / then add the milk and cracker. heat the whites and yolks of the eggs seperately and mix all together and bake about 1/2 hour. This quantity is sufficient for three puddings.
Szathmary Culinary Manuscripts and Cookbooks
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