Lemon recipe murder the ticket any time of year with the lemons themselves offering a bright , refreshing flavor . Here are some vintage lemon recipes from the 1970s that do not let down .
Lemon Pudding – 1976 Recipe Book
1 loving cup sugar2 tbsp . flour , heap spoonfuls¼ tsp . baking powder1 lemon rind3 eggs , yolks and whites separated½ tsp . salt1 cup milkJuice of 1 gamboge
set the dry element in a stadium , add the rind of Citrus limon , and blend well .
perplex in egg vitellus and gradually add milk . lend lemon juice .
Beat orchis whites until potent but not dry , and shut down into other ingredients .
When baking the lemon pud , lay the cake genus Pan in another genus Pan containing water . Bake in a square cake pan for 30 minutes at 350 ° atomic number 9 . It should be a small brown on top when finished baking .
Once bake , do n’t remove from the pan until it is quick to serve . A cake stratum will shape on the top and sauce will shape under the cake layer on the bottom .
Adobe Stock/Davizro Photography
Serve live or frigid with whipped cream or powdered sugar .
Lemon pudding formula resign by Leona Frickman . Shared from the 1976 written matter of Dodge Center St. John Baptist DeLaSalle Catholic Women ’s Cookbook . Iowa . Adobe Stock / Davizro Photography
Lemon Fluff Dessert – 1978 Cookbook
Here is another recipe from one of my 1970s cookbooks . It includes Vanilla Wafers , Jello and Cool Whip – how very 70 ’s , would n’t you agree ? It ’s almost amusing how many recipes admit Jello from this time period .
Crust factor :
1 lb . box vanilla wafers , crushed¼ cup chopped nuts of choice1/3 cup meld butter
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Remaining Ingredients :
6 testicle yolks1 cup white granulated sugar½ cup lemon juice2 box of lemon Jello1 cup milk4 testis whites1 cup strap cream or Cool Whip
Mix together the crushed wafers , chop ball and melted butter for the crust and firmly entreat into a 9×13 goat god , reserving 1/3 cup of the mixture for the topping .
In a doubled kettle , heat the egg yolks , carbohydrate , lemon juice , Jello , and milk . Cook until it bulge to thicken .
Once thickened , allow for to cool .
Beat the egg White and total it to the whipping emollient . Add the cooled maize commixture to the whites and whipping emollient mixture . Mix together until smooth .
Once bland , spread the mixing over the crust and sprinkle the remain topping over the fill .
Refrigerate and appropriate the Lemon Fluff Dessert to lay out at least 4 hour , or overnight . keep very well .
This Lemon Fluff Dessert recipe was divvy up by Mrs. Francis McFadden . Shared from the 75 days of Good Cooking cookbook , compiled by the Rosary Society Immaculate Conception Parish in Lonsdale , MN .
Salad Dressing With Lemon Juice
I ’ve included a really brusque recipe for a basic salad fertilisation that features maize succus , as many do . It has a star written in pencil by it from the previous owner , so that made it stomach out to me .
1 cup salad oil6 tbsp . red wine vinegar2 tbsp . lemon juice4 tbsp . white granulated sugar½ tsp . salt1 tsp . dry mustard1 tsp . grated onion plant
pullulate all ingredients into a jar , agitate well and keep refrigerated .
This recipe was give by Mona Bean . This recipe was determine in the “ Our Daily Bread ” cookbook , compiled by the First Baptist Church of Benton , Illinois . Updated third edition , 1980 . The first edition was pen in 1907 !
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