| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Puddings |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Eggs, separated |
| 3 |
tb |
Flour |
| 1/3 |
c |
Lemon Juice |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
Oven 325°F.
Cream butter, gradually add sugar. Cream together until light and fluffy.
Add egg yolks, beat well. Add flour, lemon juice, rind, salt and mix well.
Stir in milk , Beat egg whites until stiff and fold into the mixture. Pour
in a loaf dish 9" x 5". Set in a pan of hot water and bake in a 325°F oven
for 40 minutes. Turn oven to 350°F and bake until brown (about 10 Minutes)
Source: From the River Road Cookbook
>From the kitchen of D. Hart
Posted to EAT-L Digest 28 Feb 97 by Bill Spalding <billspa@ICANECT.NET> on
Mar 1, 1997.
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