Steamed Lemon Pudding

Ingredients

• 8 small slices stale bread
• Lemon mixture
• 1 cup milk
• 3 tablespoons sugar
• 2 eggs
• Grated rind 1 lemon
• ⅛ teaspoon salt

Steps

1. Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in pan of hot water, and bake one hour.
2. Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and one-fourth cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture thickens, cool, and add one tablespoon brandy.

More recipes with bread, lemon, milk or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.