Citron Pudding (rich)

Name: Citron Pudding (rich)
Ingredients: half an ounce of orange peel; the same of lemon peel; two ounces of citron; the yolks of five eggs; an ounce of white sugar; four ounces of butter melted and clarified

From Puddings and pastry à la mode, 1889

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Citron Pudding (rich). Line a dish with puff paste ; slice very thinly half an ounce of orange peel, the same of lemon peel and two ounces of citron, the yolks of five eggs, and the whites of two all well beaten, an ounce of white sugar, and four ounces of butter melted and clarified

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