the president's pudding
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864)
Ingredients:
Instructions:
Ingredients:
6 oz. fresh butter
4 oz. loaf sugar
4 eggs, separated
6 oz. bread crumbs
2 lemon rinds, grated
light crust
jam or marmalade
Instructions:
Six ounces of fresh butter worked up to a cream, four ounces of loaf-sugar mixed in with the butter, four yelks of eggs beaten, six ounces of bread crumbs, two rinds of lemon grated. Line the dish with a light crust, and a layer of jam or marmalade; then pour in the mixture and bake in a very slow oven for half an hour. Froth the whites of the eggs with a little loaf-sugar and place them over the pudding, and put in the oven just before serving.
Godey's did not concentrate on ' food ' as much as you would think, given the era ( 1861-1865 ) and target market. Dressing up the table? Of course, like this ' serviette ', seems a kind of fabric display for small blossoms?
Just a simple recipe but you cannot help wonder about Hale, allowing it to be named, as this particular dessert. Snark accused her of declining to notice the war but she did. Wonderfully compassionate cover art depicted women caring for wounded and putting themselves in harm's way. Seems supportive.
Recipe caught my eye, seems lemon meringue? And awfully good although would not feed it to my husband because I'd like to have him around for awhile. That is a lot of butter and eggs!
No explanation, why in January 1864, why it is called " The President's Pudding ", but bet he's have liked it.
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