Recipe: Lemon Pudding

  •  4 level tbsps. granulated sugar.
  •  1 ssp. of salt.
  •  2 tbsps. milk.
  •  The juice and grated rind of a small lemon.
  •  6 (l.) tsps. cornstarch.
  •  1 tbsp. butter.
  •  1/2 cup water.
  •  1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the water in the Saucepan and set on to boil. Stir into this the mixed cornstarch and cook until clear. Take from the fire, add the salt and lemon, reserving 1/2 tsp. of the lemon. Beat the butter to a CREAM, gradually beat into it the sugar, the yolk of the egg, lastly the milk. Stir this mixture into the cooked ingredients, and bake in a moderate oven for 20 minutes. Beat the white of the egg to a stiff froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of lemon juice. Spread this over the hot PUDDING and leave in the oven until slightly browned. (This PUDDING is better served very cold.)

The Fun of Cooking, by Caroline French Benton (Year 1915)