Chichester Pudding

Ingredients

• a quarter of a pound of loaf sugar
• a crumbled roll
• a quarter of a pound of butter
• the well-beaten yolks of four eggs
• a dessert-spoonful of lemon-juice
• the whites of two of the eggs

Method

1. 1

   Rub the lemon rind on the sugar, powder it, and mix with the crumbled roll and butter.

2. 2

   Add yolks and lemon juice, mix thoroughly, then fold in the beaten egg whites.

3. 3

   Stir over the fire to a thin batter, pour into a buttered pie-dish, and bake in a good oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 354. The excerpt below is the record exactly as published.

Chichester Pudding.— Rub the rind of half a lemon upon a quarter of a pound of loaf sugar, powder this, and mix it with a crumbled roll, and a quarter of a pound of butter Add the well-beaten yolks of four eggs, and a des- sert-spoonful of lemon- juice. After mixing the ingredients thoroughly, add the whites of two of the eggs

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