Baked Lemon Pudding
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 65. The excerpt below is the record exactly as published.
Baked Lemon Pudding. Ingredients, Three ounces of Castor Sugar, Three Eggs. Two Lemons. One gill of Cream or Milk. Two ounces of Cake-crumbs. Pufif-pastry. Grate the lemon-rinds and squeeze the juice; mix these with the castor sugar, yolks of eggs, cream, and cake-crumbs. Stir all well together in a basin; whip two whites stiff, and mix them lightly to the other ingredients. Line and deco- rate the edges of a pie-dish with puff-pastry
Cook this with the app: pantry check, scaling, and the assistant.