Mrs. Leonard’s Icebox Pudding

This recipe will require a day to prepare.  It will need to be done the day before.

Icebox Pudding Recipe

One and a half to two dozen lady fingers (depending on size), 1 cup sugar, 1/4 cup sweet butter (unsalted), 3 eggs, 1/2 lemon.  Cream thoroughly together butter and sugar, add yolks of three eggs one at a time, beating thoroughly before adding each yolk. Add grated rind and juice of one-half lemon; beat whites of three eggs thoroughly and add last, folding in gently. Line a bread tin or similar tin with oiled paper, split lady fingers in half and lay a layer of fingers, then cover with the creamed filling.  Continue alternating until all used. This should be made the day before using and placed on ice until ready to serve when same should be sliced down. Serve plain, with whipped cream or with regular cream.

MRS. W. A. LEONARD, Richgrove – San Francisco Chronicle – 7 Nov 1920

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Icebox Pudding by Mrs. Leonard

Icebox Pudding recipe from 1920

Course Dessert

Cuisine American

Cook Time 1 day

Ingredients

• 12 dozen lady fingers
• 1 cup sugar
• 1/4 cup butter unsalted
• 3 eggs
• 1/2 lemon

Instructions

1. Cream thoroughly together butter and sugar, add yolks of three eggs one at a time, beating thoroughly before adding each yolk.

2. Add grated rind and juice of one-half lemon; beat whites of three eggs thoroughly and add last,folding in gently.

3. Line a bread tin or similar tin with oiled paper, split lady fingers in half and lay a layer of fingers, then cover with the creamed filling.  Continue alternating until all used.

4. This should be made the day before using and placed on ice until ready to serve when same should be sliced down. Serve plain, with whipped cream or with regular cream.