Lady Washington Pudding

Ingredients

• four ounces of flour
• the yolks of two eggs
• three ounces of butter
• the finely grated peel of half a lemon
• one tablespoon of cream
• four ounces of almond paste
• the whites of two eggs
• one quart of strawberries
• four tablespoons of powdered sugar

Method

1. 1

   Sift flour, make a hollow, add yolks, butter, lemon peel, and cream.

2. 2

   Mix to a firm paste.

3. 3

   Combine almond paste with egg whites, add to mixture, whisk for 5 minutes.

4. 4

   Form into a ball, chill for 1 hour.

5. 5

   Roll out, cut into rounds, place on buttered paper, brush with egg, and bake until golden.

6. 6

   Fill with strawberries and sprinkle with sugar.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 174. The excerpt below is the record exactly as published.

Lady Washington Pudding Sift four ounces of flour into a bowl, make a hollow in the centre, and put in the yolks of two eggs, three ounces of butter, the finely grated peel of half a lemon, and one tablespoon of cream. Mix ali to a firm paste. Mix four ounces of almond paste with the whites of two eggs. Add to the other mixture and work it with a wire whisk for five minutes. Place it on a COLB PUDDING8, CRKAM8, MERINQUE8, AND ICES 817 pastiy board and work it f or a few minutes. Form it in an oblong ball and place it on the ice f or one hour. Then roll out the paste till it ìb one-fourth of an inch thick and cut it into a , round piece — as large a piece as you wish. Lay it on buttered paper on a baking sheet. Brush over with beaten egg and bake in a medium hot oven till it is a fine golden brown. When it is cold, put one quart of strawberries in the centre. Sprinkle four tablespoons of powdered sugar

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