| From Margaret Ellen Sims Miller of Vernal, Utah:
I am submitting two recipes from my English grandmother, Elizabeth
Makinson Sims, who came through Ellis Island in 1926 from Wigan,
Lancashire, England. My dad and grandfather also passed through
this place-of-sorting-out before entrance into this land of freedom
and opportunity. They immigrated due to the 1926 mine strike and
came here for work at Rock Springs, Wyoming, in the coal mines there.
However, upon reaching their destination they found a better and
safer opportunity, working for the Union Pacific Railroad in Green
River, Wyoming, where they lived for most of their lives. I still
have in my possession the tag worn by my father, Edmund Sims, Jr.,
placed on his person when being processed and examined for entry
into the United States. These recipes were written in my grandmother's
own handwriting. I cherish them greatly.
LEMON PUDDING
1 1/2 lemons, juice and grated rind
1 cup sugar
1/3 cup all-purpose flour
1/4 tsp. salt
2 egg yolks
1 cup milk
1 tbsp. melted butter
2 stiffly beaten egg whites
Beat egg yolks, lemon and milk. Mix flour, sugar, salt, and add
to the first mixture. Add melted butter and fold in stiffly beaten
egg whites. Bake for 65 minutes in a slow oven in a baking dish
set in pan of water. Makes pudding and sauce.
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This recipe was taken from the Ellis Island Immigrant
Cookbook by Tom Bernardin. Tom was a National Park Service ranger
at Ellis Island. The recipe was re-posted on the International
Channel's web site.
Little Bonus:
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