Lemon Pudding Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 131. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 2 tablespoons margarine, melted
- 2 slightly beaten egg yolks
- 1 cup milk
- 2 egg whites
Instructions
- Combine sugar and flour. Stir in lemon peel, juice, and melted margarine. Combine yolks and milk. Add to flour mixture; stir just till combined.
- Beat egg whites till stiff peaks form (tips stand straight). Gently fold egg whites into lemon batter. Transfer batter to a 1-quart casserole. Place in a larger pan on oven rack. Add hot water to larger pan to a depth of 1 inch. Bake in a 350° oven about 40 minutes or till golden and top springs back. Serve warm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Lemon Pudding Cake - Resting Pudding Cake" by Calgary Reviews; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/51930963@N02/6345014459. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.