Lemon Pudding

Ingredients

• one quart of boiling water
• one pound of sifted flour
• six ounces of good butter
• one cup each of sugar
• half teaspoonful of soda
• one cup of flour
• two quart pan
• one-half cup of sugar anda tablespoonful 7 im of butter
• one cup of a twe sweet milk
• one-half teaspoonful of salt
• two teaspoonfuls anc of baking powder
• one cup of any kind of fruit
• one cup of white sugar
• one-third cup of littl butter
• one teaspoonful of vanilla stirred toacream
• a pound of butter
• four table- spoonfuls of rice flour
• one lemon
• three teaspoontuls of breadmaker's baking powder
• two eggs
• two eggs well beaten
• salt

Directions

1. crust rolled very thin,

2. vivenient, with pie Fill with a mixture made by thickening one quart of boiling water with four table- spoonfuls of rice flour. Add to this the grated rind of one lemon and the juice of three, quarter of a pound of butter, and sugar to taste,

3. MOLASSES DUMPLINGS,

4. One pound of sifted flour, six ounces of good butter (or suet freed trom strings and powdered fine), three teaspoontuls of Breadmaker’s Baking Powder, a half | teaspooful of salt. Make up the dough with a little water, pick up lightly into balls and boil for twenty minutes in equal quantities of molasses and water, Drop them in as soon as the mixture boils,

5. $4 ‘THE BREADMAKER’S COOKING LESSONS.

6. STEAMED PUDDING. Two eggs, one cup each of sugar and sour milk, one. half teaspoonful of soda, a little salt, dried currants, ba raisins or other fruit, and one cup of flour. Beat the |

7. eggs and stir in the sugar, dissolve the soda in milk, and per mix in also the soda and salt; then thicken with flour a rather thicker than for cake, put into a two quart pan a and set in the steamer and steam an hour and a half. pa

8. STEAMED BATTER PUDDINGS. yo

9. Stir together one-half cup of sugar anda tablespoonful 7 im of butter, then add two eggs well beaten, one cup of a twe sweet milk, one-half teaspoonful of salt, two teaspoonfuls anc of baking powder, one cup of any kind of fruit, and flour enongh for a thick batter, steam in a three-quart pan oa r for two hours, then serve warm with sauce made as — Ae follows:—One cup of white sugar, one-third cup of littl butter, and one teaspoonful of vanilla stirred toacream, | sug

Nutrition, whole recipe (rough)

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.