Boiled Lemon Pudding

Ingredients

• 0.25 lb. of suet
• 1 lemon
• the crumb of half-a-quartern loaf
• 0.25 lb. of loaf sugar
• 2 eggs
• 0.5 glass of brandy
• 0.5 glass of sherry
• 0.5 oz. of citron peel
• 12 blanched sweet almonds

Method

1. 1

   A quarter of a pound of suet, half the peel and the juice of one lemon, the crumb of a half-quartern loaf, a quarter of a pound of loaf sugar, two eggs, the whites and yolks to be beaten separately, a little brandy, half a glass of sherry, some almonds cut in three pieces, and a few slices of citron peel.

2. 2

   To be boiled for an hour.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 27. The excerpt below is the record exactly as published.

Boiled Lemon Pudding. For Six Persons. — ^ lb. of suet ; 1 lemon ; the crumb of .alf-a-quartern loaf ; J lb. of loaf sugar ; 2 eggs ; ^ glass of : randy ; ^ a glass of sherry ; ^ oz. of citron peel ; 12 lauched sweet almonds.

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