PUDDING BASE
1 1/4 cup sugar
1/2 cup cornstarch
1 1/2 cup water
3 egg yolks - slightly beaten
2 tbsp butter
2 tsp lemon rind - grated
MERINGUE
3 egg whites
1/4 tsp lemon juice
1/4 cup sugar
Directions
Calories per serving: Number of Servings: 0 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Pudding Base: In a saucepan combine sugar and corn starch. Gradually
blend in water. Cook and stir over medium heat until mixture comes
to a boil and thickens. Boil and stir 1 minute longer. Whisk about
1/3 the mixture into egg yolks; return yolk mixture to pan. Cook and
stir over low heat 1 minutes. Stir in butter, lemon rind and juice.
Cover surface with plastic wrap; cool.
Meringue: Beat egg whites with lemon juice until frothy. Gradually
beat in sugar until mixture forms stiff peaks. Fold meringue into
cooled pudding. Refrigerate until serving. Serve with fresh fruit,
if desired. Yields 4-5 servings. Cooling time: about 1 hour.
Note: For uncooked meringue use only Canada Grade A eggs, with clean,
uncracked shells.
Alternative: For a richer dessert eliminate meringue step and instead
fold in 1 cup whipping cream, whipped into cooled pudding.
Refrigerate until served.
Calgary Co-op News - June, 1991
Servings: 6 servings
Light 'n' Luscious Lemon Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Food historians have tracked the existence of recipes far back into antiquity, certainly as far as the early Egyptians, and maybe further still. In practice though, these, early records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote some documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food enjoyed by the nobility of that period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new tastes created an eruption in recipe publications, most of which are kept safe in private collections. Over the next few centuries, the powerful and wealthy houses competed to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cook books are highly popular mostly due to more people being able to read, people having more leisure time and having more disposable income. The introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Light 'n' Luscious Lemon Pudding recipe.
