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Queen Of Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Queen Of Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Queen Of Puddings

Time—2½ hours

3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, ½ pint milk, 1 lemon, jam, 2 yolks, 3 whites of egg.

Beat the yolks of the eggs well, and add to them the bread-crumbs, 2 oz. sugar, the butter melted, milk and grated lemon-peel. Fill a pie-dish three-parts full with these ingredients and bake 1 hour. 

When nearly cold, spread a layer of jam on the top; beat the whites of the eggs to a very stiff froth, add 2 oz. sugar and the lemon-juice, pour over the top of the jam, and slightly brown it in a cool oven. Serve hot or cold.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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