Cold Lemon Pudding

Ingredients

• the rinds of three lemons
• a pint and a half of water
• six ounces of loaf sugar
• three tablespoonsful of cornflour
• a piece of butter about the size of a walnut
• the yolks of three eggs

Method

1. 1

   Grate the rinds of three lemons and place them in a saucepan with a pint and a half of water and six ounces of loaf sugar.

2. 2

   Mix the juice of the lemons into a smooth paste with three tablespoonsful of cornflour and place in the saucepan with the rinds.

3. 3

   When quite thick, stir in a piece of butter about the size of a walnut.

4. 4

   Let it get a little cool, then stir in the yolks of three eggs, and place in a pie-dish, and bake in a moderate oven for about half an hour.

5. 5

   Beat the whites of the eggs to a stiff froth, adding to it between two and three tablespoonsful of castor sugar.

6. 6

   Place this on the top of the pudding, put back in the oven, and bake a pale brown.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.

Cold Lemon Pudding Grate the rinds of three lemons, and place them in a saucepan with a pint and a half of water and six ounces of loaf sugar. Mix the juice of the lemons into a smooth paste with three tablespoonsful of cornflour, and place in the saucepan with the rinds, etc. When quite thick, stir in a piece of butter about the size of a walnut. Let it get a little cool, when stir in the yolks of three eggs

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