Albert Pudding

Ingredients

• One-quarter of a pound of butter
• one-quarter of a pound of flour
• one-quarter of a pound of sugar
• three eggs
• rind of one lemon
• two ounces of raisins

Method

1. 1

   Grease a pint and a half pudding mould with butter and stick the raisins against the walls.

2. 2

   In a bowl, rub the butter into the sugar, then add flour and the yolk of one egg, mixing well.

3. 3

   Repeat until all flour and eggs are used.

4. 4

   Add grated lemon rind and fold in whipped egg whites.

5. 5

   Pour into the mould and cover.

6. 6

   Boil in a saucepan of water for an hour and a half.

7. 7

   Turn out onto a hot platter and serve with jam or lemon sauce.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.

Albert Puddings — One-quarter of a pound of but- ter, one-quarter of a pound of flour, one-quarter of a pound of sugar, three eggs, rind of one lemon, two ounces of raisins

Cook this with the app: pantry check, scaling, and the assistant.