Irlandaise Pudding

Ingredients

• the peel of one lemon or two
• in about one pint of milk
• about a quarter of a pound of butter
• two ounces of French sago
• sugar to taste
• two whole eggs

Method

1. 1

   Infuse lemon peel in milk, remove, and add butter.

2. 2

   When dissolved, stir in sago and sugar.

3. 3

   Boil for five minutes, cool, then add beaten eggs.

4. 4

   Steam for three-quarters of an hour and serve with apricot or sabayon sauce.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 46. The excerpt below is the record exactly as published.

IRLANDAISE PUDDING INFUSE the peel of one lemon or two, according to taste, in about one pint of milk. Remove, and add about a quarter of a pound of butter. When dissolved stir in two ounces of French sago and sugar to taste. Boil for five minutes. When thickened take off the fire to cool, then add two whole eggs

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