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Mrs. De Graf’s Queen of Puddings

One thick slice of bread, 1 tablespoon of butter, 1/2 cup sugar, 1 egg, 2 egg yolks, 2 cups milk, 1 teaspoon vanilla, 1/2 cup seedless raisins, 2 egg whites, 4 tablespoons granulated sugar, currant jelly.

Soak the bread in water to cover for 15 minutes or more, then press out all the water and crumble the bread into bits.  Scald the milk; beat eggs slightly, add sugar, pour the hot milk over this mixture, add crumbs, raisins and flavoring, sprinkling a little nutmeg over the top.  Pour into a buttered baking dish and bake in a moderate oven until firm in the center.  When the pudding is baked and has been cooled slightly make a meringue by beating the egg white very stiff.  Add two tablespoons of sugar gradually, beating well, then fold in remaining sugar.  Spread the top of the pudding with jelly, then spread the meringue over that.  Return to the top grate of a very moderate oven and bake about eight minutes.  Source: San Francisco Chronicle – 6 Mar 1921

Ms. Boynton’s Queen of Puddings

Enough for four.  One-half pint bread crumbs, pint boiled milk, one-half tablespoon butter, two egg yolks, one-half cup sugar, one-half teaspoon salt, grated rind of lemon.  Bake in moderate oven, then spread layer of jelly over top, add the beaten whites of two eggs to one-half cup sugar and juice of lemon and spread over jelly – brown if desired.  L. E. Boynton, 636 Main street, Napa.  Source: San Francisco Chronicle – 11 May 1919.

Mrs. Hurd’s Queen Pudding

One pint bread crumbs, 1 quart milk, 1 cup sugar, 4 eggs, juice and rind of 1 lemon, butter size of egg.  Bake and set on ice over night; in the morning put jelly over the top and then frost.  Mrs. R. J. Hurd, Lindon.  Source: Boston Post – 21 Feb 1904