Home › Our Susan's Opinion of a Kitchen › Queen's Pudding

Queen's Pudding

Mrs. A. P. Wightman.

One quart of sweet milk, one pint of bread crumbs, five eggs, one teaspoon of corn starch, one large or two small lemons, one cup of common sugar, and one of pulverized sugar; bring the milk to a scald, pour it over the bread crumbs and let it cool; beat the yolks of the eggs and one cup of common sugar together, and mix in the corn starch also; just before putting in to bake, add the grated rind of the lemon, and bake twenty minutes. Beat the whites of the eggs and one cup of pulverized sugar together, and add the lemon juice; when the pudding is done, put this on the top and set it in the oven again for a few minutes; to be eaten cold.