Swiss Pudding
A dish — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ½ cup butter
- ⅞ cup flour
- 2 cups milk
- Grated rind one lemon
- 5 eggs
- ⅓ cup powdered sugar
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.
Nutrition (estimated, per serving)
| Calories | 506 |
|---|---|
| Protein | 14.8 g |
| Fat | 33.2 g |
| Carbs | 37.2 g |
| Fiber | 0.7 g |
| Sodium | 145 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States