Boiled Lemon Pudding

Ingredients

• one-fourth pound of butter
• one-half pound of sugar
• the grated rind of two lemons
• two tablespoons of flour
• a pinch of salt
• one-half pound of bread-crumbs
• four eggs well beaten

Method

1. 1

   Beat together butter, sugar, grated lemon rind, flour, and salt.

2. 2

   In a separate basin, stir bread-crumbs with lemon juice and beaten eggs, then add to the batter.

3. 3

   Tie in a well-dredged pudding-cloth and boil for three hours.

4. 4

   Serve with hard sauce.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 83. The excerpt below is the record exactly as published.

BOILED LEMON PUDDING Beat together one-fourth pound of butter, one-half pound of sugar, the grated rind of two lemons, and two table- spoons of flour, with a pinch of salt. In a separate basin stir one-half pound of bread-crumbs, with the juice of the lemon, and four eggs well beaten (previously), then add to the prepared batter. Tie securely in a well-dredged pudding-cloth (leaving room for swelling) and boil three hours, Serve with hard sauce. LEMON DUMPLINGS These dumplings may be made in two ways; by using a soft, sweet biscuit dough, cutting out as for large bis- cuits, placing in the centre of each a teaspoonful of lemon marmalade, and tying in large squares of cotton or linen, and dropping in boiling water for forty-five minutes (these may be baked, instead), or by the following recipe: Mix thoroughly a half-pound of bread, grated, one-fourth pound each of sugar and suet, the grated rind of two and juice of one lemon; one grated, tart apple or cup of tart pineapple, THE LEMON 197 and two tablespoons of flour

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