This recipe was clipped from the Akron Beacon Journal newspaper, date unknown but the back of the clipping has advertising for a company and the phone number is both letters and numbers so it’s a few decades old. Recipe is typed below along with a scanned copy.

Rice Pudding With Lemon

INGREDIENTS: 1/2 cup uncooked rice, 3 cups milk, 1/2 cup sugar, grated rind of 1 lemon, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, 2 eggs, separated, 4 tablespoons sugar, 1/2 teaspoon lemon extract.

Method: Cook the rice and milk in a double boiler until the rice is soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Continue cooking over hot water until mixture thickens, stirring constantly. Pour into buttered baking dish.

Beat egg whites stiff and gradually beat in 4 tablespoons sugar. Add lemon extract and beat until mixture is stiff and glossy. Pile on top of pudding and put into oven at 350 degrees for 20 minutes or until lightly browned. Approximately 1,410 calories.