Canary Pudding

Ingredients

• 3 eggs
• the weight of 3 eggs in sugar
• the weight of 3 eggs in butter
• the weight of 2 eggs in flour
• rind of 1 lemon (grated)

Method

1. 1

   Melt the butter but do not let it go to oil, beat in the sugar and lemon rind, then the well-beaten eggs, lastly the flour by degrees.

2. 2

   Beat well, put into a buttered mould and boil for 2 hours, but do not let the water come over the top of the pudding.

3. 3

   Serve with sweet sauce flavored with the lemon juice.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.

CANARY PUDDING.—The weight of 3 eggs in sugar and butter, weight of 2 eggs in flour, rind of 1 lemon (grated)

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