vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 312. The excerpt below is the record exactly as published.
Put 6oz. of butter into a basin, melt it, mix in an equal quantity of crushed loaf sugar and stir till cold. Grate in the rind of a Lemon, add the juice of two Lemons and eight well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.