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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

LEMON PUDDING
 

 Scald 1 pint of milk, into which put 1 cup of fine bread crumbs, and 1 tablespoonful of butter; let boil once, then set aside to cool a little, when add the yolks of 3 eggs beaten with 1/2 cup of sugar, and grated rind of 1 lemon; pour in pudding dish and bake 15 to 20 minutes; remove from the oven, spread over the top the whites of the 3 eggs beaten with 1/2 cup of sugar and the juice of the lemon; set in oven to brown slightly. Serve warm.

Sister Laura Smucker, Timberville, Va.