vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Holiday Pudding

Name: Holiday Pudding
Yield: 4 servings
Ingredients: two large lemons; Y2 lb. of fine, white sugar; the yolks of twelve; the whites of eight eggs; Y2 lb. of butter; four or five tablespoonfuls of cream

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 350. The excerpt below is the record exactly as published.

Holiday Pudding. — Take two large lemons and grate off the peel of both. Use only the juice of one, unless you like quite a tart flavor. Add to the lemon Y2 lb. of fine, white sugar, the yolks of twelve and the whites of eight eggs, well beaten ; melt Y2 lb. of butter in four or five table-spoonfuls of cream

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