Canary Pudding

Ingredients

• Four ounces of flour
• four ounces of butter
• six ounces of sugar
• three eggg
• the grated rind of one lemon

Method

1. 1

   Melt the butter to a liquid state, but do not allow it to oil; stir in the sugar and lemon rind, gradually dredge in the flour, stirring constantly.

2. 2

   When well mixed, add the eggs, well whisked; beat all the ingredients together until thoroughly blended, and boil two hours in a buttered basin.

3. 3

   Serve with sweet sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 76. The excerpt below is the record exactly as published.

Canary Pudding. Four ounces of flour, four ounces of butter, six ounces of sugar, three eggg, and the grated rind of one lemon

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