Baked Lemon Pudding

Ingredients

• 2 lemons
• 3 ozs. of loaf sugar
• 3 eggs
• a gill of cream
• half a gill of milk
• 2 ozs. of cake crumbs
• 1 inch of cinnamon stick

Method

1. 1

   Grate lemon rind into sugar, pound with cinnamon.

2. 2

   Mix with cake crumbs, lemon juice, and yolks of eggs.

3. 3

   Stir in cream and milk.

4. 4

   Whip egg whites and fold in.

5. 5

   Pour into a lined pie dish and bake until set and lightly browned.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 113. The excerpt below is the record exactly as published.

BAKED LEMON PUDDING. Average cost of "Lemon Pudding" [in about 1 pint dish). INGREDIENTS 2 lemons 3 ozs. of loaf sugar 3 eggs 4 a gill of cream h a gill of milk 2 ozs. of cake crumbs J inch of cinnamon stick , 1 o| Time required, about one hour. s. d. • o 3 . o 1 • o 3 • o 3 . o o\ Now we will show you how to make a Lemo7i Pudding. 1. We take two lemons, wipe them clean in a cloth, and, grate the rind of them on six lumps of sugar. 2. We take a quarter of an inch of the stick of cinnamon and put it in a mortar. 3. We pound the cinnamon well in the mortar with the sugar. 4. We put this into a basin. 5. We take three ounces of cake crumbs, and add them to the above in the basin, and mix all well together. 6. We take the two lemons, cut them in halves, and squeeze the juice of them into the basin, through a strainer. 7. We add the yolks of three eggs, and beat them in with the above. {Two of the whites of eggs we put on a plate, the other we put aside.) 8. We stir in well and smoothly half a gill of cream, and half a gill of milk

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