Lemon Mixture for Puddings

Ingredients

• the yellow rinds of four large Lemons
• the juice out of six Lemons
• Jib, of butter
• 1 Jib. of loaf sugar
• the beaten yolks of twelve and the whites of eight eggs
• 1 wineglassful of whisky or brandy

Method

1. 1

   Pare the rinds of lemons and mince finely; squeeze and strain the juice.

2. 2

   Melt butter in a saucepan, add peel and juice with sugar and beaten eggs, stirring over a slow fire until thick.

3. 3

   Pour into a jar, mix in whisky or brandy, cover, and tie down tightly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 304. The excerpt below is the record exactly as published.

Lemon Mixture for Puddings. — Pare off as thinly as possible the yellow ri ids of four large Lemons, and mince them finely ; squeeze the juice out of six Lemons and strain it. Put Jib, of butter into a lined saucepan, melt it, then put in the peel and juice with 1 Jib. of loaf sugar, the beaten yolks of twelve and the whites of eight eggs, and stir the mixture over a very slow fire until thick ; then pour it into a jar, mix in 1 wineglassful of whisky or brandy

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